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Mexican Sliced Steak

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Ingredients
  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
Directions

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

Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Healthy

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