4 (6 ounce) boneless beef top sirloin steak, cut 3/4 inch thick
1/4 cup green cabbage, julienned
1/4 cup red cabbage, julienned
1/4 cup red bell pepper, julienned
1/4 cup yellow bell pepper, julienned
1/4 cup green bell pepper, julienned
1/4 small red onion, thinly sliced
Freshly chopped cilantro, to taste
1/4 pound minced shallots
1/2 cup sugar
1/2 cup tequila
1/4 cup fresh cilantro chopped
1/2 tablespoon Serrano pepper, seeded and chopped
1 clove minced garlic
1/2 teaspoon ground cumin
2/3 teaspoon salt
1 cup lime juice
3/4 cup lemon juice
1 tablespoon butter
Fresh Pico de Gallo
2 Roma tomatoes, diced
1/2 yellow or red onion, minced
1/2 jalapeno pepper, minced
Chopped fresh cilantro, to taste
Salt and pepper, to taste
Season steaks, to taste, with salt and pepper. Grill beef over medium,
ash-covered coals, uncovered to medium-rare to medium (145 degrees
F to160 degrees F internal temperature) doneness.
To make Margarita Sauce, combine dry ingredients and produce in
food processor; puree. Transfer to large saucepan; whisk in lime
and lemon juices. Reduce sauce to light syrup consistency over medium
heat. Stir in 1 tablespoon butter. Set aside.
To make Tumbleweed Salad, combine ingredients in bowl; toss lightly.
Drizzle with appropriate amount of Margarita Sauce and toss to coat.
To make Fresh Pico de Gallo, combine ingredients in bowl. Adjust
use of peppers and cilantro to taste. Season with salt and pepper.
Serve sliced steaks over a mound of Tumbleweed Salad, drizzled with
additional Margarita Sauce over beef and salad. Garnish with pico
de gallo, cilantro, lime wedges and whole tortilla chips.