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Grilled Southwest Steaks with Spicy Corn Salsa

>>
Grilled Southwest Steaks with Spicy Corn Salsa Marinade time: 6 hours or overnight 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

  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.

Nutritional Information Per Serving

Grilled Southwest Steaks with Spicy Corn Salsa

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.

Cook's Notes

Grilled Southwest Steaks with Spicy Corn Salsa

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