Chipotle Salsa Steak
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Total Recipe Time: 25 to 30 minutes
Marinade Time: 6 hours or overnight
Makes 4 servings
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)
|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.)
|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.
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.
Nutrition information per serving: 190 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 61 mg cholesterol; 698 mg sodium; 7 g carbohydrate; 2.5 g fiber; 27 g protein; 5.0 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 2.4 mg iron; 32.8 mcg selenium; 4.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.