Margarita Steak with Tumbleweed Salad

Ingredients

Steaks

• 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
  

Instructions

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 prep and cooking: 20 min

SOUTHWESTERN RECIPES