Grilled Steak Santa Fe
Cut: Top Round Steak
Preparation Time: 5 Minutes
Marinate Time: 6 to 8 hours or overnight
Cook Time: 20 minutes |
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Main Ingredients:
1 1/4-pound beef top round steak, cut 1-inch thick
1 large avocado, diced
1/2 cup chopped red onion
Marinade Ingredients:
6 tablespoons frozen margarita drink mix concentrate, defrosted
2 tablespoons chopped fresh cilantro
2 tablespoons vegetable oil
4 cloves garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
- In small bowl, combine marinade ingredients. Set aside 2 tablespoons of marinade; cover and refrigerate. Place beef steak and remaining marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 to 8 hours or overnight; turn occasionally.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium rare donenesss; turn occasionally. Remove steak; keep warm.
- Just before serving, in medium bowl, combine avocado, onion and reserved 2 tablespoons marinade; toss gently to coat.
- Carve steak crosswise into thin slices. Serve immediately with avocado mixture. Makes 4 servings.
Recipe Notes:
Nutrition information for 1/4 of recipe: 333 calories; 29 g protein; 14 g carbohydrate; 18 g fat; 4.2 mg iron; 208 mg sodium; 71 mg cholesterol.
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