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Grilled Steak Santa Fe
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 txbeef.org. All rights reserved.
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