Recipe by Cattlemen's Beef Board and National Cattlemen's Be
"Strips of steak are marinated in a spicy, tangy sauce, skewered, and grilled to perfection. Sharyn Hill presents us with the flavors of New Mexico in this fantastic recipe."
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1 1/2 pounds
boneless beef sirloin steak, cut 1-1/2 inches thick
green onions, white part only, cut into 1-inch pieces
country Dijon-style mustard
fresh lime juice
bottled minced or fresh crushed garlic
ground red pepper
I just used the marinade for the sirloin steaks I was BBQing and it was great. A real difference from my usual Teriyaki-Ginger or Red Wine Marinades. The steaks were tender and juicy, with a mild mustardy-garlic flavor with a bit of a kick. We really liked this marinade and I will be using it often.
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