Tex-Mex Grilled Top Round Recipe. A little taste from the lone star state. Classic Tex-Mex flavors blended with a hearty piece of meat.
seeded and chopped
In a food processor combine the cilantro, jalapeno chile, onion, and garlic clove. Roughly chop.
With the blade running on low drizzle in the orange juice, lemon juice, olive oil, tequila, salt, sugar, black pepper, and cumin.
Blend until it forms a paste.
Add the top round to a sealable plastic bag. Pour in the marinade. Press out the air and seal the bag.
Rub well so that the top round is evenly coated and place in the refrigerator to marinate for 2 hours.
If you are using a gas grill set the temperature to medium. If you are using a charcoal barbeque get the coals to the point that white ash is showing and the coals are glowing and are spread out in an even layer.
Place the top round on the grill.
For medium rare grill for 10 to 12 minutes per side.