South Of The Border Steak Recipe 475

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SOUTH-OF-THE-BORDER STEAK RECIPE - (4.7/5)

Provided by ebdonahue

Number Of Ingredients 14



South-of-the-Border Steak Recipe - (4.7/5) image

Steps:

  • Trim fat from meat. Place in a 3-1/2 or 4 quart crockpot. In a bowl, stir together undrained tomatoes, onion, garlic, oregano, chili powder, cumin, salt and pepper. Pour over meat. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 1/2 to 4 1/2 hours. If using low heat setting, after allotted time, turn to HIGH and add pepper strips, pinto beans and cilantro. Cover and cook 30 minutes more. Remove meat. Cool slightly. Shred or thinly slice meat across the grain. To serve, spoon hot rice into soup bowls. Arrange meat on top of rice. Spoon bean mixture over meat. If desired, sprinkle with crumbled cheese. Serve with cut limes, cilantro and chopped avocado.

1 1/2 pounds beef flank steak
1 (10 ounce) can Rotel (chopped tomatoes and green chiles)
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 small green, red or yellow bell peppers, cut into strips
1 (15 ounce) can pinto beans, rinsed and drained
3 cups cooked rice
1/2 cup crumbled queso fresco or low-fat feta cheese
1 tablespoon chopped fresh cilantro

SOUTH OF THE BORDER STEAK

I got this recipe from my very old Betty Crocker recipe file box. It was in the 'Outdoor Entertaining' section. I'm posting it exactly as written,per a request, but I don't know exactly what they mean by '1 envelope of meat marinade' which is critical to this recipe. There are numerous marinade recipes on this site,so if it were me, I'd look for one that would compliment / enhance the Mexican flavor, unless you can easily find the meat marinade envelope called for. Cook time does not include marinating time for the steak.

Provided by arroz241_11561377

Categories     One Dish Meal

Time 50m

Yield 2 lbs, 6 serving(s)

Number Of Ingredients 9



South of the Border Steak image

Steps:

  • Score each side of meat 1/8 inch deep in diamond shaped pattern.
  • Prepare marinade as directed on envelope, and stir in catsup, Worcestershire sauce and red pepper sauce.
  • Marinate meat as directed on envelope, remove meat and reserve marinade.
  • Heat beans in foilware pan 15-20 minutes on side of grill. About 5 minutes before serving, sprinkle with cheese.
  • Place meat on grill, about 2 inches from hot coals. Cook about 5 minutes on each side, or to desired doneness, brushing with reserved marinade.
  • Cut beef into serving sizes, and serve with spoonfuls of beans, chili peppers and potato chips.
  • Note: You can use your choice of steak.

Nutrition Facts : Calories 95.4, Fat 2.4, SaturatedFat 1.3, Cholesterol 4.9, Sodium 489.2, Carbohydrate 13.9, Fiber 3.6, Sugar 2.9, Protein 5.2

2 lbs beef round steak, 1/2 inch thick
1 (4 1/2 ounce) envelope instant meat marinade
1/4 cup catsup
1 tablespoon Worcestershire sauce
1/8 teaspoon red pepper sauce
1 (15 ounce) can refried beans
1/4 cup cheddar cheese, shredded
chili pepper (optional)
potato chips (optional)

SOUTH OF THE BORDER BEEF MARINADE

I found this marinade recipe on the "Life Tips" website while looking for methods of freezing vegetables. Use this on steaks for grilling, roasts, kabobs. This recipe provides great Mexican flavoring, is quick and easy to prepare, and delicious to boot.

Provided by Happy Hippie

Categories     South American

Time 5m

Yield 16 1/2 Teaspoons

Number Of Ingredients 8



South of the Border Beef Marinade image

Steps:

  • Blend all ingredients well.
  • Mix 3 teaspoons of mixture with
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • and 1 cup of red wine vinegar.
  • NOTE: This amount will marinate 1 lb. of beef.

Nutrition Facts : Calories 6.2, Fat 0.2, Sodium 76.1, Carbohydrate 1.3, Fiber 0.6, Sugar 0.1, Protein 0.2

1/2 teaspoon salt
2 1/2 teaspoons ground cumin
2 1/2 teaspoons dried oregano
2 1/2 teaspoons ground red chili pepper
2 1/2 teaspoons ground cloves
2 1/2 teaspoons cinnamon
2 1/2 teaspoons ground black pepper
1 teaspoon garlic powder

SOUTH OF THE BORDER STEAK ROLLS

Make and share this South of the Border Steak Rolls recipe from Food.com.

Provided by yooper

Categories     Meat

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16



South of the Border Steak Rolls image

Steps:

  • Take the cuts of steak you have made and place between two sheets of plastic wrap and pound with a meat mallet to thin them out.
  • Don't pound too thin, or meat will tear.
  • In a large skillet, in the butter or olive oil, sauté the garlic, onion, chili pepper, green pepper, mushrooms and black olives over medium- heat until vegetables soften and onions become translucent.
  • Add the cubed cream cheese, and stir constantly until cheese melts and mixture comes together.
  • Take off the heat and cool slightly.
  • Add 1 1/2 cups of the shredded cheese.
  • Spoon vegetable cheese mixture down the center of each cut of steak.
  • Roll up jellyroll style and secure with toothpicks.
  • In a skillet, sauté steak rolls in a little oil or butter on all sides till brown over medium heat, about 5 minutes.
  • In a medium bowl combine the tomato sauce, cinnamon, cumin, and cocoa powder. Pour over steak rolls in skillet.
  • Cover and simmer on medium-low for 15-20 minutes until sauce thickens somewhat and meat is cooked through and tender.
  • Meanwhile, cook linguini according to package directions.
  • Drain, and place onto a large serving platter.
  • Place steak rolls over pasta, pour sauce over rolls and pasta.
  • Sprinkle with the reserved shredded cheese.
  • NOTE: It's best to wear plastic gloves when cutting chili peppers; avoid contact with face or eyes.

Nutrition Facts : Calories 1432.7, Fat 70.2, SaturatedFat 38.9, Cholesterol 247.6, Sodium 2177.9, Carbohydrate 114.8, Fiber 9.7, Sugar 17.7, Protein 87.4

1 (2 lb) flank steaks, trimmed of fat and cut into 4 to 6 equal portions (cut number depends on the size of your steak)
3 tablespoons butter or 3 tablespoons olive oil
1 garlic clove, minced
1 large onion, chopped
1 chili pepper, of your choice, diced and seeded (see Note)
1 green pepper, chopped
1/2 lb freshly sliced mushrooms
1 can sliced black olives, drained
8 ounces cream cheese, diced into cubes
2 cups shredded Mexican blend cheese or 2 cups monterey jack cheese, divided
1 (28 ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cinnamon
1 tablespoon unsweetened cocoa powder
1 lb linguine

SOUTH OF THE BORDER STEAK SANDWICHES RECIPE - (4.6/5)

Provided by Susan52

Number Of Ingredients 8



South of the Border Steak Sandwiches Recipe - (4.6/5) image

Steps:

  • In a large skillet, heat oil over medium-high heat. Add the onion and saute 3 minutes, stirring frequently. Add steak and cook 4 to 5 minutes, or until steak is no longer pink. Add picante sauce, cumin, and garlic powder. Increase heat to high and cook, stirring constantly, for 2 more minutes, or until most of the liquid has evaporated. Preheat the broiler. Place the rolls cut side up on a baking sheet and broil just until golden. Spoon meat mixture evenly over rolls and top with cheese. Broil 3 to 5 minutes, or just until cheese has melted. Cut sandwiches in half and serve with additional picante sauce, if desired.

1 tablespoon vegetable oil
1 medium-sized onion, cut into 1/2-inch wedges
1 1/2 pounds beef top sirloin steak, cut into short, thin strips
3/4 cup medium picante sauce
1 teaspoon ground cumin
3/4 teaspoon garlic powder, or to taste
3 (8-inch) hoagie or hero rolls, split
1 cup (4 ounces) shredded Monterey Jack cheese

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