| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Mexican |
Beef, Grill, Mexican, Marinades, Alcohol |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Top round steak; boneless about 1" thick |
| 1/4 |
c |
Lime juice |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Tequila |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Cayenne pepper |
| 2 |
|
Garlic cloves; fine chopped |
| 1 |
c |
Salsa |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
PATTI - VDRJ67A
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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