Actually, I think of this as more of an hors d’oeuvre…something to be passed around before sitting down to a meal. Either way, it’s delish!
Grilled Salsa Steak Appetizer
2 beef shoulder top blade (aka flat iron steaks), about 8 ounces each
1C salsa, ideally home-made
1-2T fresh cilantro, chopped
24 large corn tortilla chips
1/2C guacamole, homemade (seriously, don’t buy pre-made)
24 fresh cilantro leaves for garnish
Put the steaks and 1/2C salsa in a ziplock bag, turn steaks to coat well. Marinate in the fridge for 15 minutes to 2 hours (hint: longer is better). Combine the rest of the salsa and chopped cilantro; cover and chill until ready to use.
Preheat your grill – you want a medium heat. Remove beef from marinade, toss the marinade. Put the steaks on grill, drop the cover. Cook 12-14 minutes, turning now and then, for medium rare (145F), or medium, (160F) for medium. Remove from grill, let rest 5-10 minutes.
Carve steaks into thin slices, cut slices into bite-size pieces. Arrange the chips on a platter. Top each chip evenly with reserved salsa mixture, beef and guacamole. Garnish with a cilantro leaf. Serve.
Don’t expect leftovers.
Calories: 59, Protein: 4g, Sodium: 134 mg, Carbs: 5g, Fat: 3g, Cholesterol: 12mg.
Recipe, courtesy diabeticgourmet.com
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2012