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Tex-Mex Fiesta Steak

Prep time 15 mins
Chill time 8 hrs
Cook time 2 mins
Grill time 12 mins
Yield Makes 4 servings
2006 Cook-Off Finalist.


  • 3 tablespoons tequila
  • 1 teaspoon grated lime rind
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 1/4 teaspoons MCCORMICK Gourmet Collection Chipotle Chile Pepper
  • 1 teaspoon MCCORMICK Gourmet Collection Mexican Oregano Leaves
  • 3/4 teaspoon freshly ground MCCORMICK Gourmet Collection Black Peppercorns
  • 1/2 teaspoon MCCORMICK Gourmet Collection Ground Cumin
  • 1/2 teaspoon kosher salt
  • 2 teaspoons minced garlic
  • 4 (1-inch-thick) BEEF Top Sirloin Steaks (about 6 oz. each)
  • PAM Olive Oil No-Stick Cooking Spray
  • Guacamole Butter
  • Fiesta Black Bean Salsa

How to Make It

  1. Stir together first 10 ingredients in a large bowl until blended. Trim fat from steaks; add steaks to marinade, turning to coat. Cover and chill 8 hours, turning occasionally, or, if desired, let stand at room temperature up to 2 hours.

  2. Remove steaks from marinade. Bring marinade to a boil in a small saucepan over medium heat, and boil 2 minutes.

  3. Heat a grill pan coated with cooking spray over medium-high heat. Grill steaks 5 to 6 minutes on each side or to desired degree of doneness, basting occasionally with marinade.

  4. Remove steaks from grill pan, and place on a serving plate. Dollop each with Guacamole Butter. Spoon Fiesta Black Bean Salsa around steaks, and serve immediately with remaining Guacamole Butter.