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Featured Recipe
Grilled
Southwest Steaks with
Spicy Corn Salsa
Turn up the heat on
prepared barbecue sauce with the addition of
jalapeņo peppers!
Not only is the sauce an easy tenderizing marinade
for the lean and flavorful shoulder
steaks, it's also the base for the 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.
Prep Time:
325-30 minutes
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Ingredients: |
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2 |
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boneless beef chuck
shoulder steaks, cut 3/4 inch thick (8 to 10 ounces
each) |
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1/2 |
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cup prepared sweet barbecue sauce |
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3 |
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tablespoons minced green onion |
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2 |
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tablespoons finely chopped fresh
cilantro |
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2 |
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medium jalapeņo peppers, minced |
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1 |
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cup frozen corn |
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Instructions: |
- Combine barbecue sauce, onion,
cilantro and peppers in small bowl.
Cover and refrigerator 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,
uncovered, 14 to 17 minutes for medium
rare to medium 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.
Makes 4 servings.
Nutrition information per serving:
232 calories; 6 g fat (2 g saturated fat; 3 g
monounsaturated fat); 80 mg cholesterol; 251 mg
sodium; 17 g carbohydrate;
1.2 g fiber; 26 g protein; 3.4 mg niacin; 0.3 mg
vitamin B6; 2.5 mcg vitamin B12; 3.5 mg iron; 25.8
mcg selenium; 6.9 mg zinc.
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