Mexican Sliced Steak
|Lime juice||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Boneless top round steak||1 Pound (1 Inch Thick)|
|Vegetable oil||1 Teaspoon|
|Green onions||3 , sliced thin|
|Sour cream||3 Tablespoon|
|Low fat plain yogurt||3 Tablespoon|
In a small bowl, combine the lime juice, olive oil, 1 teaspoon of the cumin, the red pepper flakes, and garlic.
Place the steak in a baking pan just large enough to hold it, and pierce well with a fork.
Pour in the marinade and turn the steak to coat well; cover and refrigerate overnight, turning the steak once.
In a heavy 10 inch skillet, heat the vegetable oil over moderately high heat for 1 minute.
Remove the steak from the marinade and pat it dry.
Cook for 3 minutes on each side for rare, 2 to 3 minutes longer for medium rare or medium.
Slice the steak thin, transfer to a heated platter, and top with the green onions.
For the sauce, combine the sour cream, yogurt, and remaining cumin in a small bowl.