Grilled Salsa Steak Appetizer

Main Ingredient: Black Canyon® Angus Beef Flat Iron Steaks
Servings: 24



2 Black Canyon® Angus Beef Flat Iron Steaks (about 8 ounces each)
1 Cup thick-and-chunky salsa, divided
2 Tablespoons fresh cilantro leaves
24 Large corn tortilla chips
1/2 Cup guacamole
24 Fresh cilantro leaves (optional)


  1. Place 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.
  1. 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.
  1. 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.

Nutritional Information

Nutrition information per serving: 59 Calories; 3 g 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 Niacin; 0.1 mg Vitamin B6; 0.8 mcg Vitamin B12; 1.3 mg Zinc; 5.4 mcg Selenium.

This recipe is a good source of Vitamin B12, and Zinc.