Blazin' Colorado Steaks
Courtesy of The Beef Checkoff 8 Servings • 10 Min. Prep Time • 14 Min. Cook Time • 2 Hr. Marinate Time • Steamed broccoli and buttermilk biscuits.| Ingredients |
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| 4-8 oz. shoulder top blade steak (flat iron) OR boneless beef chuck eye steaks |
| salt, to taste (optional) |
| 1 tomato, chopped and seeded |
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| Marinade: |
| 1/4 c. fresh lime juice |
| 3 chipotle peppers in adobo sauce |
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| 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) |
Directions:
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
Nutrition:
Calories: 258; Total Fat: 17g; Saturated Fat: 8g; Cholesterol: 79mg; Total Carbs: 3g; Fiber: 1g; Protein: 23g; Sodium: 129mg;