Grilled Southwest Steaks with Spicy Corn Salsa

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.

  • 30
    min
  • 4
    SERVINGS
  • 232
    Cal
  • 26 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

    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.
  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.

Nutrition Information

Butcher Counter

Grilled Southwest Steaks with Spicy Corn SalsaShoulder Steak Chuck Primal

An inexpensive chuck cut with good flavor. Slow-cook or marinate before grilling.

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