Grilled Southwest Steaks with Spicy Corn Salsa

Main Ingredient: Black Canyon® Angus Boneless Beef Chuck Shoulder Steaks
Servings: 4

Recipe

Ingredients

2 Black Canyon® Angus 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
Tortillas, guacamole, lime wedges (optional)

Instructions

  1. Combine barbecue sauce, onion, cilantro and peppers in small bowl. Cover and refrigerate 1/4 cup for salsa. Place steaks and remaining barbecue sauce mixture in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  1. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 8 to 12 minutes (over medium heat on preheated gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  1. Meanwhile combine corn and reserved 1/4 cup marinade in small bowl; season with salt, as desired. Set aside.
  1. Carve steaks into thin slices; season with salt and pepper, as desired. Serve with corn salsa.

Cook's Tip:

To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 13 minutes for medium rare to medium doneness, turning once.

One Black Canyon® Angus Beef Flank Steak may be used to prepare this recipe. Increase cooking time Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Nutritional Information

Nutrition information per serving: 232 Calories; 6 g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat); 8 mg Cholesterol; 251 mg Sodium; 17 g Total Carbohydrate; 1.2 g Dietary Fiber; 26 g Protein; 3.5 mg Iron; 3.4 mg Niacin; 0.3 mg Vitamin B6; 2.5 mcg Vitamin B12; 6.9 mg Zinc; 25.8 mcg Selenium.

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