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| | | |  | | | Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill steaks, covered, 9 to 12 minutes for medium rare to medium doneness, turning occasionally.
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.
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| | | | This recipe is an excellent source of protein, vitamin B12, selenium and zinc, and a good source of niacin, vitamin B6 and iron. | |  |
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Grilled Southwest Steaks with Spicy Corn Salsa
25 to 30 minutes
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Ingredients: |
| 2 |
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boneless beef chuck shoulder steaks, cut 3/4 inch thick (8 to 10 ounces each) |
| 1/2 |
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cup prepared sweet barbecue sauce |
| 3 |
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tablespoons minced green onion |
| 2 |
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tablespoons finely chopped fresh cilantro |
| 2 |
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medium jalapeño peppers, minced |
| 1 |
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cup frozen corn |
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Instructions: |
| 1. |
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Combine barbecue sauce, onion, cilantro and peppers in small bowl. Cover and refrigerator 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. |
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Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 17 minutes for medium rare to medium doneness, turning occasionally. |
| 3. |
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Meanwhile combine corn and reserved 1/4 cup marinade in small bowl; season with salt, as desired. Set aside. |
| 4. |
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Carve steaks into thin slices; season with salt and pepper, as desired. Serve with corn salsa. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 232 calories; 6 g fat (2 g saturated fat; 3 g monounsaturated fat); 80 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. |
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