Grilled Southwest Steaks With Spicy Corn SalsaServes: 4
Time to prep: 25 to 30 minutes
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
- 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.
Test Kitchen Tips
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.
Courtesy of The Beef Checkoff