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Grilled Salsa Steak Appetizer

Grilled Salsa Steak AppetizerRecipe courtesy of The Beef Checkoff.

Recipe Ingredients:

2 beef shoulder top blade (flat iron) steaks (about 8-ounce each)
1 cup thick-and-chunky salsa - divided use
2 tablespoons fresh cilantro
24 large corn tortilla chips
1/2 cup guacamole
24 fresh cilantro leaves (optional)

Cooking Directions:

  1. Place beef steaks and 1/2 cup salsa in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours Combine remaining 1/2 cup salsa and chopped cilantro, as desired; cover and refrigerate until ready to use.
  2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F | 162.7°C) to medium (160°F | 71.1°C) doneness, turning occasionally.
  3. Carve steaks into thin slices; cut slices into bite-size pieces.
  4. Arrange chips on platter. Top each chip evenly with reserved salsa mixture, beef and guacamole. Garnish with cilantro leaf, if desired. Serve immediately.

Makes 24 appetizer servings.

Tip: 1 pound beef top sirloin or top loin steaks, cut 3/4-inch thick may be substituted for flat iron steaks. Grill top sirloin steak on charcoal grill, 7 to 11 minutes (on gas grill, 8 to 13 minutes); grill top loin steaks on charcoal grill, 7 to 10 minutes (on gas grill, times remain the same) for medium rare to medium doneness, turning occasionally.

Nutritional Information Per Serving (1/24 of recipe): Calories: 59; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 12mg; Total Carbs: 5g; Fiber: 1g; Protein: 4g; Sodium: 134mg.

Recipe and photograph courtesy of The Beef Checkoff.