Friday, August 20, 2010

South-of-the-Border Steaks

 Merry Christmas {early} to us!!!  My parents wheeled a new grill onto our deck since ours broke.  Since El Hub works 2nd shift, he is often unavailable to do grill duty.  Which means I have to pull up my bootstraps and step out into a new culinary adventure!  Can I do this?  I'm not sure, but I am excited about trying.  The motivator??  This grill doesn't have an ignitor button (they always break anyway, which means you have to manually light the grill.  Not for me!!) which means I can just turn it on and go.  Low maintenance.  Simple.  I can do this.  At least I think I can.

So, what do I choose for my maiden grilled meal?  None other than steak, which is truly next to impossible for me to make and make well.  (I may or may not have perfectionist tendencies).  I used a rather inexpensive cut of meat since my confidence (and skills, really) are low.  But, heavens-to-betsy, these steaks turned out wonderful!  With the aid of my trusty little thermometer, I got them grilled to perfection!  I'm on a roll!  I love the melted cheese on top and the combination of the spices.  If you would like to be a bit more simple than I was, you can use 1 tsp. of taco seasoning in place of blend of spices.

South-of-the-Border Steaks
adapted from Pampered Chef's Casual Cooking cookbook

3/4 cup tomato, chopped
1/4 cup snipped fresh cilantro
1 lime
1/2 cup Mexican cheese blend, shredded
1/2 tsp. cumin
pinch of garlic powder, onion powder, and chili powder, and salt *mix with cumin.
2 garlic cloves, pressed
1/2 tsp. salt
2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/2 pounds)

Directions:
Prepare grill for grilling.

Juice lime to measure 1/4 cup juice.  Combine tomatoes, cilantro, lime juice, 1/4 cup of cheese, and seasoning mixture.  Set aside.

Combine pressed garlic and salt and spread over steaks, evenly on both sides.  Place steaks on grid of grill.  Grill, uncovered, 15-18 minutes for medium rare (145 degrees) to medium doneness (160 degrees), turning occasionally.  About 2 minutes before steaks are done, remove them to a platter; top evenly with tomato mixture and sprinkle with remaining cheese.  Return to grill until steaks reach desired doneness and cheese is melted.

Serve with corn on the cob.  :)

No comments:

Post a Comment

Thanks for leaving a comment! I love hearing from you!