Mexican Infused Steaks

Servings 4 Serves


  • 4 6-oz. New York strip steaks
  • 1 cup roughly chopped cilantro
  • 4 cloves garlic peeled
  • 1/4 cup lime juice
  • 3 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper


  • DO-AHEAD TIP: Marinate steaks overnight or for at least 4 hours (see recipe).
  • Place steaks in a large zipper-topped plastic bag.
  • In a food processor, blend remaining ingredients (cilantro through cayenne pepper) until smooth. Pour mixture over steaks, seal bag and turn to coat completely. Refrigerate overnight or for at least 4 hours.
  • At time of cooking, preheat grill to MEDIUM-HIGH. Remove steak from marinade. Grill for 4 to 6 minutes per side or until cooked to desired level of doneness.
  • Serve and enjoy!


SERVING SUGGESTION: Mexi-Cauli Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; toss with salt, pepper, ground cumin, chili powder and diced green onions to taste). Add a big salad tossed with Leanne’s Basic Vinaigrette. NUTRITION per serving: 468 Calories; 34g Fat; 33g Protein; 8g Carbohydrate; 1g Dietary Fiber; 107mg Cholesterol; 574mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates. Points: 13
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