Mexican Grilled Steak With Sour Cream Recipes

GRILLED MEXICAN 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.

GRILLED STEAK FAJITAS

Steps:

• In a shallow dish, add beef. In another shallow dish, add the onion and green pepper. , In a large bowl, combine the chiles, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1-1/2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight. , Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, cut 2 pieces of heavy-duty foil into 18x12-in. rectangles. Wrap tortillas in 1 piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally. , Cut steak into 1/8-in. slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.

MEXICAN GRILLED STEAK WITH SOUR CREAM

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.

GRILLED SIRLOIN WITH POLENTA AND SOUR CREAM

Steps:

• In a ablender, combine oil, vinegar, salt peppercorns, and garlic. Puree until smooth, then pour into a stainless steel or other non-reactive bowl. Add steak, mixing gently to coat, then refrigerate for 30 minutes.
• POLENTA: Meanwhile cut polenta into 8 slices. Use a pastry brush to lightly coat both sides of each slice with oil. Sprinkle each side with a bit of salt, pepper and garlic powder.
• Set aside until the steak is ready to grill.
• SOUR CREAM: In a small bowl, whisk together sour cream, shallot and chives. Set aside.
• Heat grill to medium-high. Coat racks with cooking spray or oil,.
• Grill polenta slices for 3 minutes per side or until bold grill marks appear.
• Use a spatula to carefully transfer slices to serving plates.
• Grill steak for 1 minute per side, Mound 1 or 2 slices on top of each polenta round. Top each with a dollop of sour cream.