Fiesta Steak
Description
This Fiesta Steak is a vibrant, zesty dish perfect for summer gatherings or hearty weeknight dinners. The top round steak is marinated in a lively blend of lime juice, tequila, cumin, and garlic, infusing the meat with bright, aromatic flavors. Grilled to tender perfection, the steak develops a delicious char while remaining juicy inside. Served with a cool side of sour cream and fresh salsa, it offers a perfect balance of heat and creaminess. This recipe is simple enough for everyday cooking yet impressive enough for guests. The marinade does the heavy lifting, ensuring every bite is packed with authentic Mexican-inspired taste. It&# 226;ÂÂs a straightforward yet flavorful meal that brings the spirit of a fiesta to your backyard grill.Ingredients
Directions
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Pierce the beef steak several times on both sides with a fork to help the marinade penetrate.
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In a shallow glass or plastic dish, whisk together lime juice, vegetable oil, tequila, salt, cumin, cayenne pepper, and chopped garlic.
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Place the beef in the dish and turn to coat thoroughly with the marinade.
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Cover the dish and refrigerate for at least 6 hours, turning the beef occasionally to ensure even marination.
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Remove beef from the marinade and reserve the marinade for basting.
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Preheat grill to medium heat.
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Grill the beef about 4-5 inches from the coals or heat source for 20-25 minutes, brushing occasionally with the reserved marinade and turning once, until cooked to desired doneness (medium).
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Remove steak from the grill and let rest for a few minutes.
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Cut the beef across the grain into thin slices.
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Serve immediately topped with salsa and a dollop of sour cream.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 615.2kcal
- % Daily Value *
- Total Fat 36.3g56%
- Saturated Fat 15.2g76%
- Cholesterol 186.1mg63%
- Sodium 163.4mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 65.8g132%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not boil or cook the marinade that has touched raw meat; discard any leftover marinade used for basting after cooking if safety is a concern, or set aside a portion of fresh marinade before adding the meat for basting only.
Top round steak can be tough if overcooked or cut with the grain. Always slice thinly against the grain for the best tenderness.
For a milder heat, reduce the cayenne pepper to 1/4 teaspoon or omit it entirely.
Flank steak or skirt steak can be used as substitutes for top round, though cooking times may vary slightly.
Allow the steak to rest for 5-10 minutes after grilling before slicing to retain juices.
