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1/4 cup fresh cilantro, coarsely chopped
juice of 1 lime
1 1/2 lb grilling steaks (strip, ribeye, tenderloin)
2 1/2 teaspoons zesty garlic/herb seasoning, divided
1 sweet onion, sliced
3 tablespoons canola oil, divided
1/4 cup green pepper sauce
1 (7-oz) package Deli prepared guacamole
2 oz queso fresco (cheese)
1. Season steaks with 2 teaspoons seasoning. Place steaks in grill pan (or on grill); grill 3-4 minutes on each side or until 145°F (for medium-rare). Let steaks stand 5-10 minutes before serving.
2. Combine onions with 1 tablespoon canola oil and remaining 1/2 teaspoon seasoning; grill 4-5 minutes or until browned.
3. Whisk together lime juice, pepper sauce, and remaining 2 tablespoons canola oil until blended. Pour over top of steaks; top with guacamole and grilled onions. Crumble cheese over onions and sprinkle with cilantro. Serve.
CALORIES (per 1/4 recipe) 540kcal; FAT 43g; CHOL 90mg; SODIUM 1050mg; CARB 10g; FIBER 4g; PROTEIN 29g; VIT A 2%; VIT C 25%; CALC 6%; IRON 15%