Grilled Tequila-Lime Steak

 

2

cloves garlic, finely chopped

1/4

cup lime juice

2

tablespoons olive or vegetable oil

2

tablespoons tequila

1/2

teaspoon salt

1/2

teaspoon ground cumin

1/2

teaspoon ground red pepper (cayenne)

2

lb boneless beef top round steak, about 1 inch thick

1

cup Old El Paso® Thick 'n Chunky salsa

• 1 In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Pierce beef with fork several times on both sides; add beef to bag and turn to coat. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 6 hours but no longer than 24 hours.
• 2 Heat gas or charcoal grill. Remove beef from marinade; reserve marinade. Place beef on grill over medium heat. Cover grill; cook 20 to 25 minutes for medium doneness, brushing occasionally with marinade and turning once. Discard any remaining marinade.
• 3 Cut beef across grain into thin slices. Serve with salsa.