Chipotle Salsa Steak
Courtesy of The Beef Checkoff 4 Servings • 5 Min. Prep Time • 20 Min. Cook Time • 6 Hrs. Marinate Time • Mixed green salad with tomatoes .| Ingredients |
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| 1 lb. beef top round steak, cut 3/4 to 1-in. thick |
| 3 Tbsp. chopped fresh cilantro |
| flour tortillas, warmed, optional |
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| Marinade: |
| 1-1/2 c. chipotle salsa |
| juice and grated peel from 2 medium limes |
| 1/2 tsp. ground cumin |
Directions:
1. Combine marinade ingredients. Marinate beef steak in 3/4 c. marinade in refrigerator 6 hr. or as long as overnight. Refrigerate remaining marinade separately.
2. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill 3/4-in. thick steak, uncovered, 8-9 min. (1-in. thick steak 16-18 min.) for medium rare doneness, turning occasionally. (Do not overcook.)
3. Combine reserved marinade and cilantro. Carve steak. Serve with sauce and tortillas.
* To Broil: Place steak on rack in broiler pan so surface of beef is 2-3-in. from heat. Broil 3/4-in. thick steak 12-13 min. (1-in. thick steak 17-18 min.) for medium rare doneness, turning once. (Do not overcook.)
* Recipe Courtesy of The Beef Checkoff
Wine Pairings:
Cabernet Sauvignon, Merlot, Côtes du Rhône