Shelly's Recipe

RANCH STEAK

Category: Beef Steaks

1/3 cup frozen margarita drink mix concentrate, thawed
2 tbsp vegetable oil and chopped fresh cilantro
4 garlic cloves, minced
2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 (1 inch thick) beef top round steak
1 ripe avocado, peeled, pitted and diced
1 large ripe tomato, diced
1 small red onion, chopped

In a medium bowl, combine the margarita mix, vegetable oil, cilantro, garlic, cumin, salt, and pepper; mix well. Reserve 3 tbsp of the marinade and set aside. Place the steak and the remaining marinade in a resealable plastic storage bag, turning to coat. Marinate in the refrigerator for 2 to 4 hours, turning occasionally.

Meanwhile, combine the avocado, tomato, onion, and the reserved 3 tbsp marinade; mix well. Cover and chill until steak has finished marinating.

Preheat the grill to medium-high heat. Remove the steak from the marinade; discarding excess marinade. Grill the steak for 8 to 9 minutes per side for medium doneness, or until desired doneness beyond that. Slice the steak across the grain and serve with the chilled avocado salsa. Serves 4-6