Blazin' Colorado Steaks
Courtesy of The Beef Checkoff
Serve With:
Steamed broccoli and buttermilk biscuits.
Servings: 8
Steamed broccoli and buttermilk biscuits.
Prep Time: 10 Min.
Cook Time: 14 Min.
Marinate: 2 Hr.
What you need:
* 4-8 oz. shoulder top blade steak (flat iron) OR boneless beef chuck eye steaks
* salt, to taste (optional)
* 1 tomato, chopped and seeded
Marinade:
* 1/4 c. fresh lime juice
* 3 chipotle peppers in adobo sauce
Sauce:
* 1-4 oz. can chopped green chiles
* 1/2 c. heavy cream
* 1/2 c. sour cream
* 2 Tbsp. chopped cilantro PLUS sprigs for garnish (optional)
* salt, to taste (optional)
* 1 tomato, chopped and seeded
Marinade:
* 1/4 c. fresh lime juice
* 3 chipotle peppers in adobo sauce
Sauce:
* 1-4 oz. can chopped green chiles
* 1/2 c. heavy cream
* 1/2 c. sour cream
* 2 Tbsp. chopped cilantro PLUS sprigs for garnish (optional)
What to do:
1. Place marinade ingredients in blender container. Cover; purée until smooth. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator up to 2 hrs.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill shoulder top blade (or flat iron) steaks, covered, 10-14 min. (chuck eye steaks, uncovered, 16-20 min.) for medium rare to medium doneness, turning once. Season with salt, if desired; keep warm.
3. Meanwhile prepare sauce. Place green chilies in blender container. Cover; purée until smooth. Combine chilies and cream in heavy small saucepan with heatproof handle. Place on grid over medium, ash-covered coals; cook until hot, about 5 min, stirring frequently. Stir in sour cream and cilantro. Cook and stir 1-2 min. or until just heated through. Do not boil.
4. Serve steaks with sauce. Garnish with tomatoes and cilantro sprigs and lime wedges, if desired.
* Recipe Courtesy of The Beef Checkoff
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill shoulder top blade (or flat iron) steaks, covered, 10-14 min. (chuck eye steaks, uncovered, 16-20 min.) for medium rare to medium doneness, turning once. Season with salt, if desired; keep warm.
3. Meanwhile prepare sauce. Place green chilies in blender container. Cover; purée until smooth. Combine chilies and cream in heavy small saucepan with heatproof handle. Place on grid over medium, ash-covered coals; cook until hot, about 5 min, stirring frequently. Stir in sour cream and cilantro. Cook and stir 1-2 min. or until just heated through. Do not boil.
4. Serve steaks with sauce. Garnish with tomatoes and cilantro sprigs and lime wedges, if desired.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 258; Total Fat: 17g; Saturated Fat: 8g; Cholesterol: 79mg; Total Carbs: 3g; Fiber: 1g; Protein: 23g; Sodium: 129mg;