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Cook'n with Betty Crocker 
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Fiesta Steak |
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Serves: 8 Print this RecipeHave a party! Serve with rice and beans and a salad of sliced oranges, avocado and red onion rings. 2 pounds boneless boneless beef top round steaks about 1 inch thick Tequila Marinade (below) 1 cup prepared tomatoes salsa 1/2 cup sour cream 1 (6-ounce) container frozen avocados dip, thawed Pierce beef with fork several times on both sides. Prepare Tequila Marinade in 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; reserve marinade. Cover and grill beef 4 to 5 inches from medium heat 20 to 25 minutes for medium doneness (160°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 and avocado dip. Tequila Marinade (About 1/2 cup) 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 Mix all ingredients. 1 Serving: Calories 285 (Calories from Fat 90); Fat 10g (Saturated 4g); Cholesterol 65mg; Sodium 320mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 21g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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