Reynolds® Seal-Tight Plastic Wrap
1 cup chunky salsa
1/4 cup lime juice
1/4 cup water
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 1/2 to 1 3/4 pound boneless beef sirloin steak (1 1/4 to 1 1/2–inches thick)
Combine salsa, lime juice, water, oil and cumin in shallow glass baking dish. Add steak, turning to coat with marinade.
Cover with Reynolds Seal-Tight Plastic Wrap. Marinate in refrigerator 6 hours or overnight. Remove steak from marinade; drain. Discard marinade.
Preheat grill to medium-high.
Grill steak 8 to 10 minutes on each side for medium–rare. Slice steak into 1/2–inch thick strips. Reserve 1/3 of steak strips for a second meal of Beef and Bean Burritos. Cover with plastic wrap; refrigerate.