This recipe is great to make down home on the ranch or at your apartment in the city. Spicy and tangy Southwestern corn salsa is a vibrant side dish to these flavorful steaks.
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.
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.
Meanwhile combine corn and reserved 1/4 cup marinade in small bowl; season with salt, as desired. Set aside.
Carve steaks into thin slices; season with salt and pepper, as desired. Serve with corn salsa.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 232 Calories; 6g Total Fat; 2g Saturated Fat; 3g Monounsaturated Fat; 8mg Cholesterol; 251mg Sodium; 17g Total carbohydrate; 26g Protein; 3.5mg Iron; 3.4mg Niacin; 0.3mg Vitamin B6; 2.5mcg Vitamin B12; 6.9mg Zinc; 25.8mcg Selenium; 1.2g Fiber.