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Grilled Steak Santa Fe
Frozen margarita mix is the secret to this great tasting steak. |
Prep: 10 minute
Refrigerate: 6-8 hours or overnight
Cook: 20 minutes
Servings: Serves 4
| 1-1/4 |
pounds top round steak, cut 1-inch thick |
| 6 |
Tbsp. frozen margarita drink mix concentrate, defrosted |
| 2 |
Tbsp. chopped fresh cilantro |
| 2 |
Tbsp. vegetable oil |
| 4 |
cloves garlic, crushed |
| 2 |
tsp. ground cumin |
| 1/2 |
tsp. salt |
| 1/4 |
tsp. pepper |
| 1 |
large avocado, diced |
| 1/2 |
cup chopped red onion |
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In a small bowl, make marinade by combining margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 Tbsp. of the marinade in a small container, cover and refrigerate. |
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Place the beef steak and remaining marinade in a resealable plastic bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours, or overnight, turning occasionally. |
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Remove steak from marinade and discard marinade. Place steak on grid over medium ash-covered coals. Grill uncovered for 16-18 minutes for medium-rare doneness turning occasionally. Remove steaks and keep warm. |
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Just before serving, in a medium bowl, combine avocado, onion and reserved 2 Tbsp. of marinade mixture. Toss gently to coat. |
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Carve steak crosswise into thin slices. Serve immediately with avocado mixture. |
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| Need help with this recipe? Go to:
Grilling |
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