|
|
Reynolds Wrap® Aluminum Foil
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|
1
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cup chunky salsa
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1/4
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cup lime juice
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1/4
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cup water
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2
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tablespoons vegetable oil
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1
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teaspoon ground cumin
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1 1/2
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to 1 3/4 pound boneless beef sirloin steak (1 1/4 to
1 1/2–inches thick)
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COMBINE
salsa, lime juice, water, oil and cumin in shallow glass baking dish. Add steak, turning to coat with
marinade.
COVER with
Reynolds Wrap® Aluminum Foil. Marinate in refrigerator 6 hours or overnight. Remove steak from marinade; drain. Discard marinade.
PREHEAT grill
to medium-high.
GRILL steak
8 to 10 minutes on each side for medium–rare. Slice steak into 1/2–inch thick
strips. Reserve 1/3 of steak strips for
a second meal of Beef and Bean Burritos. Cover with foil; refrigerate./span
Number of Servings: 4
Nutrition Information:
(Per Serving)
| calories | | 424 |
| grams fat | | 26 |
| milligrams cholesterol | | 121 |
| milligrams sodium | | 545 |
| grams carbohydrates | | 8 |
| grams fiber | | 2 |
| grams protein | | 40 |
| grams sugar | | 4 |
