Grilled South of the Border Steak

Fire up the grill for a Tex-Mex steak supper that comes together fast. A budget-friendly round steak gets scored in a diamond pattern, which helps tenderize the lean meat and lets a zesty marinade soak deep into every cut.

That marinade leans bold and tangy, an instant blend punched up with ketchup, Worcestershire, and a shot of hot sauce. Baste the steak with it as it grills for a flavorful, slightly caramelized glaze.

Round steak is lean, so the trick is not to overcook it. Pull it while still juicy and pink, then slice it thinly against the grain for the most tender bite.

Smart move: a foil pan of refried beans heats right on the side of the grill, topped with melty cheddar just before serving. Pile everything onto plates with chili peppers and crunchy potato chips for a fun, casual cookout meal.

Pro Tips

• Score the lean round steak as directed; it tenderizes the meat and helps the marinade penetrate.
• Don’t overcook. Round steak is lean, so grill it to medium-rare and slice it thin against the grain.
• Slicing against the grain is what keeps each bite tender rather than chewy.
• Heat the beans in a foil pan right on the grill so the whole meal cooks in one place.

Variations

• Use flank, skirt, or sirloin steak in place of round.
• Pile the steak and beans into warm tortillas for fajita-style tacos.
• Top with salsa, guacamole, or pickled jalapenos.