4 six ounce portions of steak. I use tenderloin to keep it very lean Juice of one lemon or lime 2 tsp of grated sea salt 2 tsp of grated pepper 1 Tbl of chile powder (I use a good quality of chile powder) 1 tsp of garlic powder ½ tsp of cumin
Directions Drizzle the lemon juice over the meat. Rub around with your fingers so it coats both sides. Then combine the spices in a small bowl. Mix well. Then sprinkle them over the meat and rub them in. Let sit for 30 minutes so the flavors sink in. Lightly spray the grill with olive oil spray. Grill the steak to your liking. Plan on about seven minutes per inch of thickness for medium to medium rare. Most often this kind of steak is served cut on the bias in thin strips. That means cutting it perpendicular to the grain of the meat. If you are using tenderloin like I was that really doesn’t factor in. Serve with a big salad loaded with veggies and you have a simple, south-of-the-border meal.