{"id":50154,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/southwest-steak\/"},"modified":"2023-07-16T05:45:53","modified_gmt":"2023-07-16T10:45:53","slug":"southwest-steak","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/southwest-steak\/","title":{"rendered":"Southwest Steak"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. \u2014Caroline Shively, Alexandria, Virginia<\/p>\n","protected":false},"author":7061,"featured_media":50158,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,305511,307308,304328,305271,304993,304998,304292,305487,304338,304515,304433,304041,303966,304185,304988,305004,304408,304368,306848,304438,304442,304348,304188,304268,307307,304450,305383,304455,305374,324623,304388,304395,307325,304398,304563,304150],"categories-v2":[308623,310825,310347,308988,308984,308481,309216,308940,308945,308305,310796,308992,308880,308833,308633,308495,309467,308935,308951,308813,308745,309603,308844,308845,309000,309536,259483,310342,308857,309391,308860,309381,309177,308752,308782,310364,308797,308917,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Grilled Southwestern Steak 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My husband and I came up with this together as something lighter to make on the grill. &mdash;Caroline Shively, Alexandria, Virginia ","recipeIngredient":["1\/4 cup lime juice","6 garlic cloves, minced","4 teaspoons chili powder","4 teaspoons canola oil","1 teaspoon salt","1 teaspoon crushed red pepper flakes","1 teaspoon pepper","2 beef flank steaks (1 pound each)"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally."},{"@type":"HowToStep","text":"Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135&deg;; medium, 140&deg;; medium-well, 145&deg;)."},{"@type":"HowToStep","text":"Let steaks stand 5 minutes. Thinly slice across the grain."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 187 calories","fatContent":"10g fat (4g saturated fat)","cholesterolContent":"54mg cholesterol","sodiumContent":"259mg sodium","carbohydrateContent":"2g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"22g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6,"reviewCount":5,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"suntigres"},"reviewBody":"<p>The meat had alot of flavor from the limes but the meat was very tough and I did cut it across the grain.  I made a southwestern sauce out of frenchs dressing and horseradish sauce which I served drizzed across it after it was sliced.  Nice presentation just very tough meat and grilled it with a meat thermometer to 140 degrees.   <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lynnette469"},"reviewBody":"<p>I haven't made it yet but planning on doing the steaks over this weekend. The recipe sounds really delicious! I know my husband will love it!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTurtle"},"reviewBody":"The meat was so tender and the marinade gave it a great flavor, without being too spicy.  Just the right amount of heat.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedGoggles"},"reviewBody":"I thought this was a fantastic recipe, although whenever I make it I make sure to double the marinade.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-03-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSushi"},"reviewBody":"These are DELICIOUS!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"42696","romance_copy_dek":"Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. 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