Peppered Steaks with Salsa |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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We grill all year, and beef is so good cooked outdoors. The simple marinade makes the steak very juicy. We enjoy them with the refreshing salsa and tortillas. Robin Hyde, Lincoln, Nebraska Ingredients:
1/2 cup red wine vinegar |
2 tablespoons lime juice |
2 tablespoons olive oil |
2 teaspoons chili powder |
1 garlic clove, minced |
1 to 2 teaspoons crushed red pepper flakes |
1 teaspoon salt |
1/2 teaspoon pepper |
4 beef eye round steaks (6 ounces each) |
salsa: |
1 large tomato, seeded and chopped |
1 medium ripe avocado, chopped |
2 green onions, thinly sliced |
1 tablespoon lime juice |
1 tablespoon minced fresh cilantro |
1 garlic clove, minced |
1/4 to 1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a small bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add steaks. Seal bag and turn to coat; refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
2. Combine salsa ingredients; cover and chill.
3. Drain and discard marinade from steaks. Grill, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting with reserved marinade. Serve with salsa. Yield: 4 servings.
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