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