Grilled Salsa Steak Appetizer
Recipe courtesy of The Beef Checkoff.
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)
- 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.
- 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.
- Carve steaks into thin slices; cut slices into bite-size pieces.
- 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.