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Margarita Steak

Source of Recipe


Good Housekeeping






List of Ingredients



• 2 boneless beef top loin steaks, 3/4-inch-thick (10 ounces each), well trimmed
  
• 1/8 tsp cayenne pepper
  
• 1-1/4 tsp ground cumin
  
• 3/4 tsp salt
  
• 1 tsp olive oil
  
• 2 medium red onions, sliced
  
• 1 lime
  
• 2 Tbsp orange-flavor liqueur or orange juice
  
• 1/2 cup chicken broth
  
• 1/4 cup packed fresh cilantro, chopped
  
• 1 medium avocado, sliced (optional)
  
• Cilantro sprigs, for garnish (optional)
  






Instructions



1. Pat steaks dry with paper towels. In cup, mix cayenne pepper, 1 teaspoon cumin, and 1/2 teaspoon salt. Rub steaks with mixture.
   
   
2. Heat nonstick 12-inch skillet over medium-high heat until hot. Add steaks and cook 4 minutes; turn steaks over and cook 4 to 5 minutes longer for medium-rare or until of desired doneness. Transfer steaks to platter; cover with foil to keep warm.
   
   
3. In same skillet, heat olive oil over medium heat until hot. Add onions; sprinkle with remaining 1/4 teaspoon ground cumin and 1/4 teaspoon salt and cook, stirring occasionally, 8 to 10 minutes, until onions are tender and golden.
   
   
4. Meanwhile, from lime, remove 3 strips of peel (2 x 1-inch each) and squeeze 2 tablespoons juice. Add lime peel to skillet and cook 30 seconds. Stir in orange liqueur or orange juice and cook 30 seconds longer. Add chicken broth and lime juice. Heat to boiling over medium-high heat; boil 1 minute.
   
   
5. To serve: Slice steaks and arrange on 4 dinner plates; top with sauce. Sprinkle with chopped cilantro. If you like, serve with avocado slices and cilantro sprigs.
   
   Makes 4 main-dish servings.