Place beef Flat Iron Steaks and 1/2 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 1/2 cup salsa and chopped cilantro, as desired; cover and refrigerate until ready to use.
Cooking Tip: One pound beef Top Sirloin or Top Loin Steaks, cut 3/4 inch thick may be substituted for flat iron steaks. Grill Top Sirloin Steak on charcoal grill, 7 to 11 minutes (on gas grill, 8 to 13 minutes); grill Top Loin Steaks on charcoal grill, 7 to 10 minutes (on gas grill, times remain the same) for medium rare to medium doneness, turning occasionally.
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, 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.
Nutrition information per serving, using flat iron steak: 59 Calories; 27 Calories from fat; 3g Total Fat (1 g Saturated Fat; 1 g Monounsaturated Fat;) 12 mg Cholesterol; 134 mg Sodium; 5 g Total Carbohydrate; 0.6 g Dietary Fiber; 4 g Protein; 0.5 mg Iron; 0.5 mg NE Niacin; 0.1 mg Vitamin B6; 0.8 mcg Vitamin B12; 1.3 mg Zinc; 5.4 mcg Selenium.
This recipe is an excellent source of Vitamin B12; and a good source of Zinc.