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Grilled Salsa Steak Appetizer
Servings: Makes 24 appetizer servings
Cook Time: 20 minutes
Prep Time: 15 minutes
2 lbs flatiron chuck steak (flat iron) steaks (about 8 ounces lb)
1 cup prepared chunky-style mild salsa
1 to 2 tablespoons fresh chopped cilantro, divided
1 pkg corn tortilla chips
1/2 cup prepared frozen avocado dip
1/4 cup cilantro leaves (optional)
Place beef 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.
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, covered, 12 to 16 minutes) for medium rare to medium 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.
0.5 mg niacin; 0.1 mg vitamin B6; 0.8 mcg vitamin B12; 0.5 mg iron; 5.4 mcg selenium; 1.3 mg zinc.
This recipe is a good source of vitaminB12.
Photo and Recipe Courtesy of The Beef Checkoff
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Servings||Makes 24 appetizer servings|
|Calories||55 kcal (2%)|
|Calories from Fat||63 kcal (0%)|
|Total Fat||7 g (10%)|
|Saturated Fat||5 g (25%)|
|Cholesterol||17 mg (5%)|
|Sodium||89 mg (3%)|
|Total Carbohydrates||4 g (1%)|
|Dietary Fiber||4 g (16%)|
|Protein||9 g (15%)|
|Vitamin A||1390 IU (27%)|
|Vitamin C||9 mg (15%)|
|Calcium||22 mg (0%)|
|Iron||5 mg (8%)|