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Southwest Steak Recipe
Southwest Steak Recipe photo by Taste of Home

Southwest Steak Recipe

Read Reviews (3)
4.8 3
Publisher Photo
Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. “My husband and I came up with this together as something lighter to make on the grill.” Caroline Shively - Alexandria, Virginia
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES: 8 servings

Ingredients

  • 1/4 cup lime juice
  • 6 garlic cloves, minced
  • 4 teaspoons chili powder
  • 4 teaspoons canola oil
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon pepper
  • 2 beef flank steaks (1 pound each)

Nutritional Facts

3 ounces cooked beef equals 187 calories, 10 g fat (4 g saturated fat), 54 mg cholesterol, 259 mg sodium, 2 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Directions

  1. In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill steaks, covered, over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Let steaks stand 5 minutes. Thinly slice across the grain. Yield: 8 servings.
Originally published as Southwest Steak in Healthy Cooking April/May 2009, p54

Nutritional Facts

3 ounces cooked beef equals 187 calories, 10 g fat (4 g saturated fat), 54 mg cholesterol, 259 mg sodium, 2 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Southwest Steak(3)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 24, 2011

I thought this was a fantastic recipe, although whenever I make it I make sure to double the marinade.

MY REVIEW
Reviewed Mar. 29, 2009

The meat was so tender and the marinade gave it a great flavor, without being too spicy. Just the right amount of heat.

MY REVIEW
Reviewed Mar. 26, 2009

These are DELICIOUS!

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