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Chipotle Salsa Steak

If you enjoy the bold and spicy flavor of chipotle peppers, this recipe is for you! Steak is marinated in chipotle salsa then thrown on the grill.

Chipotle Salsa Steak

Cook Time: 30 Minutes

Servings: 4

Ingredients: 7

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Ingredients

Preparation

  1. Step 1

    Combine salsa, lime peel and juice, and cumin in small bowl. Place beef Steak in food-safe plastic bag. Pour 3/4 cup salsa marinade over steak; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight. Cover and reserve remaining marinade in refrigerator for sauce.

  2. Step 2

    Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill 3/4-inch thick steak, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook). Place 1-inch steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

    Cooking Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 3/4-inch thick steak 12 to 13 minutes (1-inch thick steak 17 to 18 minutes) for medium rare (145°F) doneness, turning once.

  3. Step 3

    Meanwhile stir 3 tablespoons cilantro into reserved marinade. Carve steak into thin slices. Serve with sauce and tortillas, if desired. Garnish with cilantro, if desired.

Nutrition Information

190 Calories

0 %*

2g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

2.4 mg IRON

0 %DV

4.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 190 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 61 mg Cholesterol; 698 mg Sodium; 7 g Total Carbohydrate; 2.5 g Dietary Fiber; 27 g Protein; 2.4 mg Iron; 5 mg NE Niacin; 0.4 mg Vitamin B6; 1.5 mcg Vitamin B12; 4.8 mg Zinc; 32.8 mcg Selenium.

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

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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