Grilled Mexican Steak Recipes

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GRILLED MEXICAN STEAK



Grilled Mexican Steak image

This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.

Provided by TA9I

Categories     World Cuisine Recipes     Latin American     Mexican

Time P1DT20m

Yield 6

Number Of Ingredients 9

½ cup cumin seeds
5 jalapeno peppers, seeds and ribs removed, chopped
3 cloves garlic
1 tablespoon cracked black pepper
⅓ cup fresh lime juice
1 ½ teaspoons salt
1 ½ cups olive oil
2 bunches cilantro (leaves and stems)
1 (3 pound) skirt or flank steak

Steps:

  • Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
  • In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
  • Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

Nutrition Facts : Calories 547.8 calories, Carbohydrate 7.4 g, Cholesterol 71.6 mg, Fat 45.4 g, Fiber 2.1 g, Protein 29.1 g, SaturatedFat 10.8 g, Sodium 675.3 mg, Sugar 1 g

MEXICAN-STYLE MARINATED STEAKS



Mexican-Style Marinated Steaks image

Provided by Elaine Louie

Categories     dinner, easy, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 cup dry red wine
1/2 cup lime juice
1/2 cup orange juice
1/2 cup soy sauce
1/2 cup extra-virgin olive oil
1 tablespoon Worcestershire sauce
1 tablespoon crushed red pepper
1 tablespoon chopped garlic
4 beefsteaks, about 6 ounces each

Steps:

  • In a mixing bowl, combine all ingredients except steaks.
  • Place steaks in a wide, shallow glass or ceramic bowl and add marinade. Turn steaks to coat all sides. Cover, and refrigerate overnight.
  • Wipe excess marinade from steaks before cooking. Grill to taste.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 33 grams, Carbohydrate 10 grams, Fat 48 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 12 grams, Sodium 1841 milligrams, Sugar 4 grams, TransFat 1 gram

MEXICAN GRILLED STEAK WITH SOUR CREAM



Mexican Grilled Steak with Sour Cream image

A boneless beef sirloin steak is marinated, grilled and served Mexican-style-with warmed tortillas, shredded cheese and sour cream.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 8

1/2 cup KRAFT Zesty Italian Dressing, divided
1 boneless beef sirloin steak (2 lb.), 1/2 inch thick
8 large green onions, trimmed
2 cactus paddles, cleaned, spines removed
8 corn tortillas (6 inch)
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup sour cream
2 limes, quartered

Steps:

  • Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat both sides of steak. Pour remaining dressing over combined onions and cactus in separate shallow dish; turn to coat evenly. Refrigerate steak and vegetables 30 min. to marinate.
  • Heat grill to medium heat. Drain steak and vegetables; discard marinade. Grill steak and vegetables 8 to 10 min. or until steak is medium doneness (160°F) and vegetables are tender, turning after 5 min. Remove from grill; let stand 5 min. Meanwhile, grill tortillas 1 min., turning after 30 sec. Cover to keep warm.
  • Cut steak across the grain into thin slices; slice cactus. Serve meat and vegetables with tortillas and remaining ingredients.

Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g

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