Fiesta Steak

Get ready to indulge yourself with a steakhouse-quality dish coming from another one of Kathey Jo’s Kitchen recipes. One of my most sought-after meals is this tequila marinaded steak. I first made this recipe for my husband Rob, who absolutely loved the flavors. The flavors of the steak mixed with the tequila marinade are an explosion in your mouth in the best way possible! It’s a party in your mouth bite after bite, hence the name: fiesta steak!

For best results, choose a well-marbled steak. These steaks will lead to an even juicier outcome. Remember, the steak should be about one inch thick. This will ensure the steak is entirely cooked. In order for the steak to stay tender, you’ll want to give it an even sear. Ultimately, this will prevent the meat from getting dry and tough. The tequila marinade will act as a sear to maintain the steak juicy and bring a flavorful party in every bite.

If you don’t like the idea of cooking with tequila, not to worry because there is another option! You can swap the tequila for red pepper, ground cumin, and finely chopped garlic, and you’re good to go. After the steak is entirely cooked and seared, make sure to rest the meat before cutting into it. This will allow the juices to redistribute within the steak. If you cut into it right after it’s done, the juices will spill out, causing it to be dry. Instead, consider letting it rest for 5 minutes per inch of thickness and enjoy the juiciest steak you’ve ever cooked!


  • 2 pounds beef boneless top round steak — about 1 inch thick
  • Tequila Marinade — (recipe follows)
  • 1 cup prepared tomato salsa
  • 1/2 cup sour cream
  • 1 (6 ounce) container frozen avocado dip — thawed


  • 1/4 cup lime juice
  • 1 lemon squeezed
  • 2 tablespoons vegetable oil
  • 2 tablespoons tequila


  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground red pepper (cayenne)
  • 2 cloves garlic — finely chopped


  1. Pierce beef with fork several times on both sides.
  2. Prepare Tequila Marinade (see 12.) in shallow nonmetal dish or heavy-duty resealable plastic bag.
  3. Add beef, turning to coat with marinade.
  4. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 6 hours but no longer than 24 hours.
  5. Brush grill rack with vegetable oil.
  6. Heat coals or gas grill for direct heat.
  7. Remove beef from marinade, reserve marinade.
  8. Cover and grill beef 4 to 5 inches from medium heat 20 to 25 minutes for medium doneness (160ºF), brushing occasionally with marinade and turning once.
  9. Discard any remaining marinade.
  10. Cut beef across grain into thin slices.
  11. Serve with tomato salsa, sour cream and avocado dip.


  1. Mix all ingredients: lime juice, lemon squeezed, vegetable oil, tequila. Measurements make about 1/2 cup.