Grilled Southwest Steaks with Spicy Corn Salsa – Cinco de Mayo
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:
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.
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.
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.
Nutrition:
232 CALORIES
12
% *
2g SAT FAT
10
% DV **
26g PROTEIN
52
% DV
3.5 mg IRON
20
% DV
6.9 mg ZINC
45
% DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 232 Calories; 6 Calories from fat; 6g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 8 mg Cholesterol; 251 mg Sodium; 17 g Total Carbohydrate; 1.2 g Dietary Fiber; 26 g Protein; 3.5 mg Iron; 3.4 mg Niacin; 0.3 mg Vitamin B6; 2.5 mcg Vitamin B12; 6.9 mg Zinc; 25.8 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Vitamin B12, Zinc, and Selenium; and a good source of Niacin, and Vitamin B6.
“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. For More Beef Click Here
