This steak is tenderized by a tangy marinade of lime, garlic and brown sugar. Throw on the grill for dinner in minutes.
- 1 McLaughlin Farm Beef Round Steak or Sirloin Tip, cut 1 inch thick
- 1/4 cup fresh lime juice
- 1 teaspoon lime zest
- 2 Tablespoons lightly packed brown sugar
- 2 Tablespoons vegetable oil
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon minced garlic
- Coarse Salt
Combine juice, lime zest, brown sugar, vegetable oil, Worcestershire and minced garlic in small bowl. Place steak and lime mixture in food-safe re-sealable plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight; turning occasionally.
Remove steak from marinade; discard marinade. Let steak come to room temperature. Place steak on grid over medium, ash-covered coals or medium heat on preheated gas grill . Grill, covered, about 4 minutes the 1st side and 3 minutes on the 2nd side. With an instant thermometer, check the temperature and pull steak off at 125°F. Do not overcook.
Squeeze juice from a couple lime slices over meat and let steak rest for 5 to 10 minutes, covered. As it rests, the temperature will rise to 135°F for medium rare. Carve steak across the grain, into thin slices. Salt to taste.
Recipe adapted from Beef It’s What’s for Dinner