Grilled Southwest Steaks with Spicy Corn Salsa
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Total Recipe Time: 25 to 30 minutes
Marinade Time: 6 hours or overnight
Makes 4 servings
2 boneless beef Chuck Shoulder Steaks, cut 3/4 inch thick (8 to 10 ounces each)
1/2 cup prepared sweet barbecue sauce
3 tablespoons minced green onion
2 tablespoons finely chopped fresh cilantro
2 medium jalapeño peppers, minced
1 cup frozen corn
|1.||Combine barbecue sauce, onion, cilantro and peppers in small bowl. Cover and refrigerate 1/4 cup for salsa. Place beef steaks and remaining barbecue sauce mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
|2.||Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 8 to 12 minutes (over medium heat on preheated gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
|3.||Meanwhile combine corn and reserved 1/4 cup marinade in small bowl; season with salt, as desired. Set aside.|
|4.||Carve steaks into thin slices; season with salt and pepper, as desired. Serve with corn salsa.
Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 13 minutes for medium rare to medium doneness, turning once.
Nutrition information per serving: 232 calories; 6 g fat (2 g saturated fat; 3 g monounsaturated fat); 8 mg cholesterol; 251 mg sodium; 17 g carbohydrate; 1.2 g fiber; 26 g protein; 3.4 mg niacin; 0.3 mg vitamin B6; 2.5 mcg vitamin B12; 3.5 mg iron; 25.8 mcg selenium; 6.9 mg zinc.
This recipe is an excellent source of protein, vitamin B12, iron, selenium and zinc; and a good source of niacin and vitamin B6.