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Mexican Sliced Steak

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  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.

Recipe Summary

Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1098 Calories from Fat 610

% Daily Value*

Total Fat 68 g104.8%

Saturated Fat 23.2 g116.1%

Trans Fat 0 g

Cholesterol 210.1 mg70%

Sodium 352.1 mg14.7%

Total Carbohydrates 15 g5%

Dietary Fiber 2.3 g9.2%

Sugars 6.3 g

Protein 101 g201.9%

Vitamin A 36.9% Vitamin C 56.7%

Calcium 28.7% Iron 38.4%

*Based on a 2000 Calorie diet


Mexican Sliced Steak Recipe