GRILLED SOUTHWEST STEAKS WITH SPICY CORN SALSA

Grilled Southwest Steaks with Spicy Corn Salsa --
 
  • Total Recipe Time: 25 to 30 minutes
  • Makes 4 servings

INGREDIENTS

  1. 2 boneless beef Chuck Shoulder Steaks, cut 3/4 inch thick (8 to 10 ounces each)
  2. 1/2 cup prepared sweet barbecue sauce
  3. 3 tablespoons minced green onion
  4. 2 tablespoons finely chopped fresh cilantro
  5. 2 medium jalapeño peppers, minced
  6. 1 cup frozen corn

INSTRUCTIONS FOR GRILLED SOUTHWEST STEAKS WITH SPICY CORN SALSA

  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.
  • Test Kitchen Tips
  • 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.
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