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Mexicali Steaks

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Quick and easy


Prep Time:

10 minutes

Cook Time:

10 minutes


4 servings


1  lb.  beef center cut top blade steaks, cut 1/2-inch thick

*  McCormick Salt and Ground Black Pepper

1 to 2  fresh jalapeƱo peppers, seeded and sliced

2  cloves  fresh garlic, thinly sliced

1  tbsp.  H-E-B Olive Oil

*  juice of 1 lime

1  cup  salsa, mild or medium

1  avocado, peeled and sliced


Season steaks with salt and pepper. Split jalapeƱos; remove and discard seeds. Slice jalapenos and garlic. Squeeze lime for juice.

Heat oil in a large non-stick skillet over Medium-High heat. Cook steaks 2 1/2 to 3 minutes per side, turning only once. Remove to a plate.

Reduce heat to Medium; add jalapeno and garlic to skillet; cook 1 to 2 minutes until lightly browned. Add lime juice; stir and scrape bottom of skillet to loosen and combine any browned bits. Stir in salsa and bring to a boil. Pour sauce over steaks; top with avocado slices and serve.
Nutritional Information
No Nutritional Information Available
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