Chipotle Salsa Steak

Name: Chipotle Salsa Steak
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: Top Round Steak; chipotle salsa; lime; ground cumin; fresh cilantro; flour tortillas; fresh cilantro

30

Minutes

4

Servings

7

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

1 beef Top Round Steak, cut 3/4 to 1 inch thick (1 pound)
1-1/2 cups prepared chipotle salsa
2 medium limes, peel grated, juiced
1/2 teaspoon ground cumin
3 tablespoons chopped fresh cilantro leaves
Flour tortillas, warmed (optional)
Chopped fresh cilantro (optional)

Preparation

Step 1

Combine salsa, lime peel and juice, and cumin in small bowl. Place beef Steak in food-safe plastic bag. Pour 3/4 cup salsa marinade over steak; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight. Cover and reserve remaining marinade in refrigerator for sauce.
Step 2

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill 3/4-inch thick steak, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook). Place 1-inch steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

Cooking Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 3/4-inch thick steak 12 to 13 minutes (1-inch thick steak 17 to 18 minutes) for medium rare (145°F) doneness, turning once.
Step 3

Meanwhile stir 3 tablespoons cilantro into reserved marinade. Carve steak into thin slices. Serve with sauce and tortillas, if desired. Garnish with cilantro, if desired.

Nutrition Information

Nutrition information per serving: 190 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 61 mg Cholesterol; 698 mg Sodium; 7 g Total Carbohydrate; 2.5 g Dietary Fiber; 27 g Protein; 2.4 mg Iron; 5 mg NE Niacin; 0.4 mg Vitamin B₆; 1.5 mcg Vitamin B₁₂; 4.8 mg Zinc; 32.8 mcg Selenium.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Filed Under:

Mexican Steaks

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