Grilled Steak Santa Fe Tex-Mex & Southwest

Ingredients

• 1-1/4 pounds top round steak, cut 1-inch thick
• 6 Tbsp. frozen margarita drink mix concentrate, defrosted
• 2 Tbsp. chopped fresh cilantro
• 2 Tbsp. vegetable oil
• 4 cloves garlic, crushed
• 2 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 large avocado, diced
• 1/2 cup chopped red onion

Instructions

In a small bowl, make marinade by combining margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 Tbsp. of the marinade in a small container, cover and refrigerate.

Place the beef steak and remaining marinade in a resealable plastic bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours, or overnight, turning occasionally.

Remove steak from marinade and discard marinade. Place steak on grid over medium ash-covered coals. Grill uncovered for 16-18 minutes for medium-rare doneness turning occasionally. Remove steaks and keep warm.

Just before serving, in a medium bowl, combine avocado, onion and reserved 2 Tbsp. of marinade mixture. Toss gently to coat.

Carve steak crosswise into thin slices. Serve immediately with avocado mixture.