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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Combine salsa, lime juice, garlic, oregano and cumin; reserve 2 tablespoons
marinade. Place beef steaks in plastic bag; add remaining marinade,
turning to coat. Close bag securely and marinate in refrigerator 6 to 8
hours (or overnight, if desired), turning occasionally. Remove steaks from
marinade and place on grid over medium coals. Grill 18 to 24 minutes for
rare to medium, turning once. Brush with reserved marindae during last 5
minutes of cooking. Carve into thin slices.
219 calories per serving Preparation time: 5 to 10 minutes Marinating time:
6 to 8 hours or overnight Cooking time: 18 to 24 minutes.
SOURCE: Marinate and Grill Beef Recipes, 1991 Beef Industry Council from
Simply Southern, the Fall 1994 Southern Living Cooking School. Typos by
Nancy Coleman.
| Ingredients:
1 1/4 Pound(s) Boneless beef chuck bottom 2 tb Lime juice; fresh blade steaks; cut 1" thick 1 Garlic clove
1/3 Cup(s) Salsa; prepared; mild, med., 1 ts Oregano leaves; dried or hot, as desired 1/4 ts Cumin; ground |
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