2 boneless beef chuck shoulder steaks, cut 3/4 inch thick (8 to 10 ounces each)
1/2 cup prepared sweet barbecue sauce
3 tablespoons minced green onion
2 tablespoons finely chopped fresh cilantro
2 medium jalapeño peppers, minced
1 cup frozen corn
Instructions
Prep Time- Marinade Time- 6 hours or overnight
Cook Time- Total Time- 25 - 30 min.
Combine barbecue sauce, onion, cilantro and peppers in small bowl. Cover and refrigerate 1/4 cup for salsa. Place beef steaks and remaining barbecue sauce mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 17 minutes (over medium heat on preheated gas grill, covered, 9 to 12 minutes) for medium rare to medium doneness, turning occasionally.
Meanwhile combine corn and reserved 1/4 cup marinade in small bowl; season with salt, as desired. Set aside
Carve steaks into thin slices; season with salt and pepper, as desired. Serve with corn salsa.
Originally Submitted
3/19/2010
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