6 T. frozen margarita drink mix concentrate, thawed
\n2 T. chopped fresh cilantro
\n2 T. vegetable oil
\n4 cloves minced garlic
\n2 tsp. cumin
\n1\/2 tsp. salt
\n1\/4 tsp. pepper
\n1 to 1\/4 lb. top round steak, cut 1 inch thick
\n1 large diced avocado
\n1\/2 C. chopped red onion<\/p>\n
Combine margarita mix, cilantro, oil, garlic, cumin, salt and pepper; remove 2 T. and set aside. Pour marinade into a resealable plastic bag; add steak. Turn to coat and marinate in refrigerator 6 hours to overnight; turn occasionally. Remove steak and discard marinade. Heat grill to medium (ash-covered coals). Grill, uncovered, 16 to 18 minutes for medium-rare; turn occasionally. Remove steak; keep warm. Just before serving, combine avocado, onion and reserved 2 T. marinade; toss gently to coat. Slice steak crosswise into thin slices; serve immediately with avocado mixture.<\/p>\n
Yield: 4 servigs
\nCalories: 251
\nFat: 12g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
6 T. frozen margarita drink mix concentrate, thawed 2 T. chopped fresh cilantro 2 T. vegetable oil 4 cloves minced garlic 2 tsp. cumin 1\/2 tsp. salt 1\/4 tsp. pepper 1 to 1\/4 lb. top round steak, cut 1 inch thick 1 large diced avocado 1\/2 C. chopped red onion Combine margarita mix, cilantro, oil, garlic, cumin, salt and pepper; remove 2 T. and set aside. Pour marinade into a resealable plastic bag; add steak. Turn to coat and marinate…<\/p>\n