Chipotle Salsa Steak

If you enjoy the bold and spicy flavor of chipotle peppers, this recipe is for you! Steak is marinated in chipotle salsa then thrown on the grill.

  • 30
    min
  • 4
    SERVINGS
  • 190
    Cal
  • 27 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Top Round Steak, cut 3/4 to 1 inch thick (1 pound)
  • 1-1/2 cups prepared chipotle salsa
  • 2 medium limes, peel grated, juiced
  • 1/2 teaspoon ground cumin
  • 3 tablespoons chopped fresh cilantro leaves
  • Flour tortillas, warmed (optional)
  • Chopped fresh cilantro (optional)

Cooking:

  1. Combine salsa, lime peel and juice, and cumin in small bowl. Place beef Steak in food-safe plastic bag. Pour 3/4 cup salsa marinade over steak; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight. Cover and reserve remaining marinade in refrigerator for sauce.

  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill 3/4-inch thick steak, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook). Place 1-inch steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

    Cook's Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 3/4-inch thick steak 12 to 13 minutes (1-inch thick steak 17 to 18 minutes) for medium rare (145°F) doneness, turning once.
  3. Meanwhile stir 3 tablespoons cilantro into reserved marinade. Carve steak into thin slices. Serve with sauce and tortillas, if desired. Garnish with cilantro, if desired.

Nutrition Information

Butcher Counter

Chipotle Salsa SteakTop Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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