South-of-the-Boarder SteaksSubmitted by: ENADAL
IntroductionFire up the frill for a weeknight fiesta showcasing these tender, juicy steaks. Fire up the frill for a weeknight fiesta showcasing these tender, juicy steaks.
1 small tomato, chopped (3/4 cup)
1/4 cup snipped fresh cilantro
1/2 cup (2 oz) shredded Mexican cheese blend, divided
1 teaspoon Southwestern Seasoning Mix
2 garlic cloves, pressed
1/2 teaspoon salt
2 boneless beef top loin steaks, cut 1 inch thick (about 1 1/2 pounds)
Combine garlic pressed with garlic press and salt in small bowl. Using small spreader, spread garlic mixture evenly over both sides of steaks.
3. Place steaks on grid of grill. Grill, uncovered, 15-18 minutes for medium rare (145 F) to medium (160 F) doneness, turning occasionally. About 2 minutes before steaks are done, remove from grill to oval carving platter; top evenly with tomato mixture and sprinkle with remaining cheese. Return steaks to grill; cover. Continue cooking until steaks reach desired doeness and cheese is melted.
4. Remove steaks to platter set. Cut into servings.
For a festive meal, pairthese zesty steaks with Corn on the Cob with Cilantro-Lime Butter.
Number of Servings: 4
Recipe submitted by SparkPeople user ENADAL.