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Santa Fe Steak

Santa Fe Steak

Ingredients

1 (1 1/4 pound) top round steak, cut 1-inch thick 1 large avocado, diced 1/2 cup chopped red onion Marinade 6 tablespoons frozen margarita drink mix concentrate, defrosted 2 tablespoons chopped fresh cilantro (no stems) 2 tablespoons vegetable oil 4 cloves garlic, crushed 2 teaspoons ground cumin Salt and pepper to taste	Advertisements

Preparation
  Combine marinade ingredients, set aside 2 tablespoons in refrigerator. Place steak and marinade in a re-sealable plastic bag and turn to coat. Marinate in refrigerator for 6 to 8 hours.

Remove steak from bag and grill, turning occasionally, for 16 to 18 minutes or until desired doneness is achieved. Just before serving, combine avocado, onion, and remaining 2 tablespoons marinade. Toss gently to coat.

Serve with sliced steak.

Santa Fe Style Steak
Combine all ingredients except steak; reserve 1/4 cup for dipping cooked steaks. Brush steaks with sauce mixture. Grill to desired doneness, about 14 to 18 minutes for 1-inch thick steaks, turning once and brushing with sauce. (Upload by user)

Shish Kebab
Alternate beef and vegetables on 8 skewers. Marinate overnight in salad dressing. Grill after draining. (Upload by user)

Sierra Ranch Ribs
In a 5-quart kettle place spareribs; add water to depth of 1 inch. Cover. Bring to boil over high heat; reduce heat and boil gently 1 hour or until ribs are fork tender. In 1-quart saucepan mix together remaining ingredients. Bring to boil; reduce heat; simmer 10 minutes. Drain ribs. Brush gener (Upload by user)

Sirloin Shish Kebab
Mix all ingredients except tomatoes, onions and green peppers. Marinate for at least 4 hours (overnight is better) in a nonreactive dish. Alternate steak and vegetables on 6 skewers. Broil over charcoal fire, turning frequently, and basting with marinade. You can add potatoes and pine (Upload by user)

Southwestern Grilled Pork Tenderloins
Mix together chili powder, oregano, cumin and garlic and rub over surfaces of tenderloins. Cover and refrigerate 2 to 24 hours. Grill over medium-hot coals, turning occasionally, for 15 to 20 minutes, until inserted thermometer reads 160 degrees F. Pork is done when there is still a h (Upload by user)

Southwestern Grilled Sirloin
Pierce beef with fork several times on both sides. Mix remaining ingredients in shallow nonmetal dish or heavy-duty resealable plastic bag. Add beef, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 6 hours but no longer than 24 hours.
(Upload by user)

Soy Sauce Pork Chops
Place pork chops in a nonreactive dish. Pour soy sauce over them. Marinate pork chops in the refrigerator; they may be started early in the morning, or shortly before cooking, but are best if they marinate at least 1 hour. Build a charcoal fire, and when coals are hot, spread coals to (Upload by user)

Spicy Grilled T-Bones
Combine seasoning ingredients, and press evenly onto steaks. Place steaks on grid over medium, ash covered coals. Cook about 14 to 16 minutes. (Upload by user)

Sticky Bones
Combine vinegar, honey, Worcestershire, catsup, salt, mustard, paprika, pepper and garlic in saucepan. Cover, bring to boil, reduce heat, and simmer 15 minutes. Place ribs in a single layer in baking pan, cover with hot marinade, and let stand 1 hour. Drain off marinade, th (Upload by user)

Sweet and Sour Raspberry Glazed Ribs
Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan. To make the glaze, in an ungreased skillet over high heat toast the sesame seeds until golden. Transfer the seeds to a bowl and combine with the remaining glaze ingredients. Stir well. Co (Upload by user)
TAG: grill, cooking, glaze, grate, coals, place, ,

Sweet Chili Beef Ribs
Combine chili sauce with soy sauce, rice wine, garlic, ginger and cilantro. Place ribs in large shallow dish; pour marinade over ribs. Cover tightly; marinate in refrigerator 4 hours or overnight. Prepare fire for indirect-heat cooking. Drain ribs; cook in preheated, covere (Upload by user)
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Sweet Lemon Spareribs
Place pork in a Dutch oven and add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender. Remove pork to a 13 x 9-inch baking dish. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn meat to coat with marinade. Co (Upload by user)
TAG: marinade, grill, hours, cover, ,

Tender Steak Dripping with Fresh Garlic
Pound the steak with a meat mallet to tenderize. Sprinkle both sides lightly with black pepper. Sprinkle the meat with enough of the Romano cheese to make a thin layer (3 to 4 tablespoons). Finely mince the garlic. Mash the garlic, salt and basil together into a paste. Spread evenly on the steak (Upload by user)
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Tequila Marinated Spareribs
Season the ribs with salt and pepper. In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos, and cilantro. Season with more salt and pepper. Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely. Cove (Upload by user)
TAG: grill, hours, tequila, ,

Teriyaki Flank Steak
Lightly score steak on both sides with knife so marinade can soak in. Mix remaining ingredients for marinade. Place steak in marinade and turn often. (A large plastic bag or zip-type bag is good for marinating.) Let stand in refrigerator for 4 to 6 hours. Barbecue over flaming coals, (Upload by user)
TAG: marinade, steak, ,

Smoker Barbecued Ribs
Using a smoker-type cooker with lid, arrange charcoal with coals on only 1/2 the cooking area. Pour 1/4-inch water into a 2-inch deep baking pan. Stir in 2 tablespoons barbecue sauce. Arrange ribs in pan and parboil in preheated 300 degree F oven for about 45 minutes, turning once hal (Upload by user)
TAG: coals, grill, sauce, smoker, ,