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Grilled Steak Santa Fe

Ingredients: 1 1/4 Pound(s) top round steak; cut 1-inch thick 6 Tablespoon(s) frozen margarita drink mix concentrate; defrosted 2 Tablespoon(s) chopped fresh cilantro 2 Tablespoon(s) vegetable oil 4 cloves garlic; crushed 2 Teaspoon(s) ground cumin 1/2 Teaspoon(s) salt 1/4 Teaspoon(s) pepper 1 large avocado; diced 1/2 Cup(s) chopped red onion Directions: In a small bowl, make marinade by combining margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 tablespoons of the marinade in a small container, cover and refrigerate. Place the beef steak and remaining marinade in a resealable plastic bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours, or overnight, turning occasionally. Remove steak from marinade and discard marinade. Place steak on grid over medium ash-covered coals. Grill uncovered for 16-18 minutes for medium-rare doneness turning occasionally. Remove steaks and keep warm. Just before serving, in a medium bowl, combine avocado, onion and reserved 2 tablespoons of marinade mixture. Toss gently to coat. Carve steak crosswise into thin slices. Serve immediately with avocado mixture. Description: "Frozen margarita mix is the secret to this great tasting steak." Source: "The Texas Beef Council" S(Internet Address): "http://www.txbeef.org" T(Cook Time): "0:20"
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