1 1/4 pounds Beef Top Sirloin Steak, cut 3/4-inch thick
1/2 teaspoon each salt and black pepper
4 teaspoons olive oil
1 each fresh jalapeño, seeded and thinly sliced
3 large cloves garlic, thinly sliced
1 cup H-E-B Salsa Picante
1/4 cup tequila
1 each large avocado, peeled, seeded and sliced
Cut steak into 4 portions and trim visible fat. Season steaks with salt and pepper.
Heat 2 teaspoons oil in a large non-stick skillet over Medium heat. Cook steaks in skillet 5 to 7 minutes per side for Medium-Rare to Medium. Remove to a platter and keep warm. While steaks cook, seed and slice jalapeño; slice garlic. Add remaining 2 teaspoons oil to skillet; saute jalapeno and garlic 1 to 2 minutes until lightly browned.
Stir in salsa and tequila until heated through, about 2 minutes.
Pour sauce over steaks to serve. Garnish with avocado.
No Nutritional Information Available
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