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Grilled Salsa Steak Appetizer
2 Omaha Steaks Flat Iron Steaks
1 cup thick-and-chunky salsa, divided
2 tablespoons fresh cilantro
24 large corn tortilla chips
½ cup guacamole
24 fresh cilantro leaves (optional)
- Place beef steaks and ½ cup salsa in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Combine remaining ½ cup salsa and chopped cilantro, as desired; cover and refrigerate until ready to use.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Carve steaks into thin slices; cut slices into bite-size pieces. Arrange chips on platter. Top each chip evenly with reserved salsa mixture, beef and guacamole. Garnish with cilantro leaf, if desired. Serve immediately.
Total Cooking Time: 35 to 40 minutes
Serves: 24 appetizers
Recipe and Photo courtesy of The Beef Checkoff
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