Thursday, January 17, 2008

South of the Border Steaks

These are quite possibly the tastiest steaks I've ever eaten in my life. I've only had them once, but they are definitely on the menu for this week! Try them!

1 small tomato, chopped
1/4 c. fresh snipped cilantro
1 lime
1/2 cup shredded Mexican cheese blend, divided
1 t. southwest seasoning mix
2 garlic cloves, pressed
1/2 t. salt
2 boneless beef top loin steaks, cut 1 inch thick

1. Prepare grill for direct cooking over medium coals. Chop tomato and snip cilantro. Juice lime (1 t. juice). Combine juice, tomato, cilantro and 1/4 cup of cheese and seasoning mix into small bowl and set aside.
2. Combine pressed garlic and salt into bowl. Spread over both sides of the steaks.
3. Place steaks on grill and grill uncovered for 15-18 minutes, turning occasionally. About 2 minutes before steaks are done, remove and sprinkle with tomato mixture and and sprinkle with cheese. Continue cooking until steaks reach desired doneness and cheese is melted.

Serve with grilled potatoes and grilled corn on the cob with cilantro lime butter.

Cilantro Lime Butter for 6 Ears corn:
1/4 c. butter, softened
1 lime
1 t. finely snipped cilantro
1/4 salt

Courtesy of Pampered Chef

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