Margarita Steak with Tumbleweed Salad

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  • 4 (6 ounce) boneless beef top sirloin steak, cut 3/4 inch thick

Margarita Sauce

  • 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

Tumbleweed Salad

  • 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

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


  1. Steaks: 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. 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. Tumbleweed Salad: Combine ingredients in bowl; toss lightly. Drizzle with appropriate amount of Margarita Sauce and toss to coat.
  4. 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.

Yield: 4 servings | Total: 20 min