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Fiesta Steak
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- #123291
You can tell this steak is fiesta-ready by the tequila in the marinade. It's perfect for turning into fajitas with a bit of sour cream and pico de gallo, and you can break out the rest of the tequila to really get the party going.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 pounds beef boneless top round steak, about 1 inch thick
Optional
1 cup prepared tomato salsa
1/2 cup sour cream
1/2 cup pico de gallo
1 container (6 ounce size) frozen avocado dip, thawed
flour tortillas
Tequila Marinade
1/4 cup lime juice
2 tablespoons vegetable oil
2 tablespoons tequila or lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
directions
Pierce beef with fork several times on both sides.
Mix Tequila Marinade in a shallow nonmetal dish or heavy-duty resealable plastic bag. Add beef, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 6 hours but no longer than 24 hours.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove beef from marinade and reserve marinade.
Cover and grill beef 4 to 5 inches from medium heat 20 to 25 minutes for medium doneness (160 degrees F), brushing occasionally with marinade and turning once. Discard any remaining marinade.
Cut beef across grain into thin slices. Serve with tomato salsa, sour cream, pico de gallo, avocado dip, and tortillas if desired.
added by
GRIFFIN
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Beer makes batters better, meat more tender, and sauces more flavorful.
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