- 3 tablespoons fresh lime juice
- 3 tablespoons water
- 1 small jalapeno pepper, minced
- 1 tablespoon chopped fresh cilantro
- 1 large clove garlic, minced
- 1/4 teaspoon ground cumin
- 4 boneless beef chuck eye steaks, cut 3/4 to 1 inch thick
- Combine lime juice, water, jalapeno pepper, cilantro, garlic, and cumin in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 1 to 2 hours, turning occasionally.
- Preheat barbecue grill. Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper.