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Margarita Steak with Tumbleweed Salad



Margarita Sauce

Fresh Pico de Gallo


  1. 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.
  2. 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.
  3. To make Tumbleweed Salad, combine ingredients in bowl; toss lightly. Drizzle with appropriate amount of Margarita Sauce and toss to coat.
  4. To make Fresh Pico de Gallo, combine ingredients in bowl. Adjust use of peppers and cilantro to taste. Season with salt and pepper.
  5. 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.

Makes 4 servings.

Total preparation and cooking time: 20 minutes


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