Grilled Steak Santa Fe
Frozen margarita mix is the secret to this great-tasting steak. The citrus and sweetness of the drink concentrate work exactly like a classic Southwestern mojo - tenderizing the economical top round while it builds bright flavor overnight. This was the original collection's signature recipe, and it has lost none of its charm.
Ingredients
- 1 1/4 pounds top round steak, cut 1 inch thick
- 6 Tbsp frozen margarita drink mix concentrate, defrosted
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp vegetable oil
- 4 cloves garlic, crushed
- 2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large avocado, diced
- 1/2 cup chopped red onion
Method
- In a small bowl, make the marinade by combining the margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 Tbsp of the marinade in a small container, cover and refrigerate.
- Place the steak and the remaining marinade in a resealable plastic bag. Seal carefully and turn to coat. Refrigerate 6-8 hours or overnight, turning occasionally.
- Remove the steak from the marinade and discard the used marinade. Place the steak on the grid over medium, ash-covered coals. Grill uncovered 16-18 minutes for medium-rare doneness, turning occasionally. Remove and keep warm.
- Just before serving, combine the avocado, onion and the reserved 2 Tbsp of marinade in a medium bowl; toss gently to coat.
- Carve the steak crosswise into thin slices and serve immediately with the avocado mixture.
Notes from the Grill
Top round rewards two things: a real marinating window (don't shortcut the overnight) and thin slicing across the grain at the end. Pull the steak at about 135°F for medium-rare and rest it five minutes before carving. A medium fire - four seconds on the hand count - is exactly right.