Southwest Steak Recipe

5 3 5
Southwest Steak Recipe
Southwest Steak Recipe photo by Taste of Home
Publisher Photo

Southwest Steak Recipe

Read Reviews
5 3 5
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

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)

Directions

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.
Grill steaks, covered, on a greased grill rack 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 135°; medium, 140°; medium-well, 145°).
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: 187 calories, 10g fat (4g saturated fat), 54mg cholesterol, 259mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

  • 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)
  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. Grill steaks, covered, on a greased grill rack 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 135°; medium, 140°; medium-well, 145°).
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSouthwest Steak

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
BabyBenz User ID: 4484640 181976
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
tropical10 User ID: 3583102 163122
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
scarlet286 User ID: 1078473 210662
Reviewed Mar. 26, 2009

"These are DELICIOUS!"

Loading Image