Grilled Steak Santa Fe

4 servings

Frozen margarita mix is the secret to this great tasting steak.


  • 6 tablespoons frozen margarita drink mix concentrate, defrosted
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/4 pounds top round steak, cut 1-inch thick
  • 1 large avocado, diced
  • 1/2 cup chopped red onion


In a small bowl, make the marinade by combining the margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 tablespoons of the marinade in a small container, cover and refrigerate.

Place the beef steak and remaining marinade in a resealable plastic bag. Seal the bag carefully and turn to coat the steak. Refrigerate 6 to 8 hours, or overnight, turning occasionally.

Remove the steak from the marinade and discard the marinade. Place the steak on a grill over medium ash-covered coals. Grill uncovered for 16 to 18 minutes for medium-rare doneness, turning occasionally. Remove the steaks and keep warm.

Just before serving, in a medium bowl, combine the avocado, onion and reserved 2 tablespoons of marinade mixture. Toss gently to coat.

Carve the steak crosswise into thin slices. Serve immediately with the avocado mixture.

Recipe reprinted by permission of All rights reserved.

RecID 8438

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