Ingredients
1/4
cup lime juice
2
tablespoons tequila
2
tablespoons vegetable oil
1/2
teaspoon salt
1/2
teaspoon cumin seed
1/2
teaspoon crushed red pepper
2
cloves garlic, peeled
2
lb boneless beef top round steak, about 1 inch thick
1
cup Old El Paso™ Thick ’n Chunky salsa
Preparation
In blender, place marinade ingredients. Cover and blend until mixed. Pierce beef with fork several times on both sides. Pour marinade into shallow glass or plastic dish or resealable food-storage plastic bag. Add beef; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 6 hours but no longer than 24 hours.
Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef over medium heat 20 to 25 minutes for medium doneness, brushing occasionally with marinade and turning once. Discard any remaining marinade.
Cut beef across grain into thin slices. Serve with salsa.
