Beefsteak, Jalisco Style (Bistec de Jalisco) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| about 3 pounds beef top round | salt | 1 orange |
| 1 | Trim off all fat and gash the surface of the steak in a diagonal pattern, making 3/8-inch-deep cuts about 1 inch apart. Rub the meat lightly with salt. Grill about 5 to 6 inches over medium-hot coals for about 10 minutes on a side for rare meat; or cook to degree of doneness you prefer. |
| 2 | Transfer meat to carving board and squeeze the juice of the orange over the meat. Slice the meat vertically and make sure some juice moistens each piece. |