Grilled Salsa Steak Appetizers
Provided by the Nebraska Beef Council's The Beef Checkoff.
|Number of Servings:||24 appetizers|
|Ingredients:||2 Omaha Steaks Flat Iron Steaks
1 cup thick-and-chunky salsa, divided
2 Tbsp fresh cilantro
24 large corn tortilla chips
1/2 cup guacamole
24 fresh cilantro leaves (optional)
|Directions:||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 (145°) to medium (160°), 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.