Chilli Steak - Tex-mex Recipe (Main Course)

1 beef top round, 1 1/2 inches thick (about 2 1/2 pounds) 2 large limes
1 garlic clove, minced
2 tablespoon chopped fresh cilantro
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
Olive or salad oil

1/4 pound Serrano chillies or other medium-hot chillies
1/2 cup sour cream
8 6 1/2-inch flour tortillas
1 8-ounce package shredded Cheddar cheese
Bottled chunky salsa
Recipe Method
About 5 hours before serving: 1. Grate peel from 1 lime and squeeze enough lime juice from both limes to equal 1/4 cup juice. In 13" by 9" baking dish, stir lime peel, lime juice, garlic, cilantro, salt, pepper, and 2 tablespoons olive or salad oil. Add round steak to marinade, turning to coat both sides. Marinate steak at least 4 hours, turning occasionally. About 1 hour before serving: 2. Prepare Guacamole (see below). 3. Prepare chilies: Slice tops from chilies and slice each lengthwise in half; remove seeds. Cut chilies crosswise into 1/2-inch-wide slices. In 10-inch skillet over high heat, in 2 tablespoons hot olive or salad oil, cook chilies until tender and golden brown. Set aside. 4. Preheat broiler if manufacturer directs. Place steak on rack in broiling pan; place pan in broiler at closest position to source of heat; broil steak 25 minutes for medium rare or until of desired doneness, turning steak once and brushing with remaining marinade. 5. While steak is broiling, prepare cheese enchiladas: Spread sour cream evenly over 1 side of tortillas; sprinkle with shredded cheese. Roll each tortilla up to form a cylinder. In 12-inch skillet, in 1 inch water, place 3 inverted 6-ounce custard cups. Arrange tortillas on large heat-safe plate; set plate on top of custard cups. Over high heat, heat water to boiling. Reduce heat to low; cover and steam cheese-filled tortillas 10 minutes or until heated through. 6. To serve, place steak on carving board; top with chilies. Arrange cheese enchiladas on board with steak. Serve with Guacamole and salsa. Makes 8 servings. Guacamole: Cut 3 medium sized avocados lengthwise in half; remove seeds and peel. In bowl, with fork, coarsely mash avocados with 2 tablespoons lime juice. Stir in 1 small plum tomato, diced (reserve 1 teaspoon for garnish), one 4-ounce can chopped mild green chillies, drained, 2 tablespoons minced onion, 2 teaspoons chopped fresh cilantro or parsley, and 1/2 teaspoon salt. Garnish with reserved plum tomato. Each serving: About 705 calories, 50 g fat, 124 mg cholesterol, 780 mg sodium.