Margarita Steaks

1/4 cup tequila
2 tablespoons granulated sugar
1 tablespoon chopped fresh cilantro
1 teaspoon lime zest
2 cloves minced garlic
1/2 teaspoon salt
2 tablespoons lime juice
1 to 2 jalape o peppers, seeded and chopped
2 T-bone steaks, about 1-inch thick
    (can use rib-eyes or sirloin steaks)

In a glass baking dish, combine all the ingredients except steaks; mix well. Place steaks in the mixture, turning to coat both sides. Cover and refrigerate at least four hours to marinate, turning steaks over occasionally.

Fire up the grill. When ready to grill, remove steaks from marinade, reserving marinade. Place steaks on the grill and grill to desired doneness, turning once and brushing occasionally with marinade.