2 lb top round steak; boneless about 1 thick
1/4 cup lime juice
2 tablespoon vegetable oil
2 tablespoon tequila
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
2 garlic cloves; fine chopped
1 cup salsa
1/2 cup sour cream

Pierce beef with fork several times on both sides. Mix lime juice, oil, tequila, salt, cumin, red pepper and garlic in shalloq glass or plastic dish.

Place beef in dish; turn to coat with marinade. Cover and refrigerate at least 6 hours, turning beef occasionally. Remove beef from marinade; reserve marinade.

Cover and grill beef 4-5" from medium coals, 20-25 minutes for medium, brushing occasionally with the marinade and turning once. Cut beef across grain into thin slices. Serve with salsa and sour cream.

Yield: 6 servings