GRILLED SOUTHWEST STEAKS WITH SPICY CORN SALSA
2 beef chuck ranch steaks, cut 1=1/4" thick (6 to 10 ounces each)
1/2 cup prepared sweet barbecue sauce
3 tablespoons minced green onion
2 tablespoons finely chopped fresh cilantro
2 medium jalapeno peppers, minced
1 cup frozen corn
- Combine barbecue sauce, onion, cilantro and peppers in small bowl. Cover and refrigerator 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, ashcovered coals. Grill, uncovered, 14 to 17 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.
Chef’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill steaks, covered, 9 to 12 minutes for medium rare to medium doneness, turning occasionally.
Chef'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.
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