Grilled Mexican Steak Food

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

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 MEXICAN-STYLE STEAK RECIPE

Steps:

• 1. Lightly oil grill grate and preheat grill to medium-high heat.
• 2. In a medium-sized pot over high heat, bring water to a boil. Add rice, reduce heat to medium-low, and simmer with lid on for 20 minutes or until water is absorbed
• 3. In a second pot over medium heat, stir together beans, salt, and garlic powder. Cook, stirring often, until heated through.
• 4. In a medium-sized nonstick skillet over medium-high heat, saute onions in oil until golden.
• 5. Grill steaks as directed above (follow the tips). When ready to serve, spread beans on top of steaks and top with onions and avocados. Serve over rice.

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.