| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Mexican |
Alcohol, Beef, Grill, Marinades, Mexican |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Top round steak, boneless |
|
|
about 1" thick |
| 1/4 |
c |
Lime juice |
| 2 |
T |
Vegetable oil |
| 2 |
T |
Tequila |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Cumin |
| 1/2 |
t |
Cayenne pepper |
| 2 |
|
Garlic cloves, fine chopped |
| 1 |
c |
Salsa |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Pierce beef with fork several times on both sides. Mix lime juice,
oil, tequila, salt, cumin, red pepper and garlic in shalloq glass or
plastic dish. Place beef in dish; turn to coat with marinade. Cover
and refrigerate at least 6 hours, turning beef occasionally. Remove
beef from marinade; reserve marinade. Cover and grill beef 4-5" from
medium coals, 20-25 minutes for medium, brushing occasionally with the
marinade and turning once. Cut beef across grain into thin slices.
Serve with salsa and sour cream. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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