Grilled Southwest Steaks with Spicy Corn Salsa
Total Recipe Time: 25 to 30 minutes Marinade Time: 6 hours or overnight
- 2 boneless grass fed beef chuck shoulder steaks, cut ¾ inch thick (8 to 10 ounces each)
- ½ 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
- Combine barbecue sauce, onion, cilantro and peppers in small bowl. Cover and refrigerate ¼ 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, 6 to 10 minutes (over medium heat on preheated gas grill, 7 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Meanwhile combine corn and reserved ¼ 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.
- 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.
- Recipe adapted from information provided by The Beef Checkoff Program.