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2 Beef shoulder top blade (flat iron) steaks (about 8 ounces each)1 cup prepared thick-and-chunky Salsa1 to 2 tablespoons fresh chopped Cilantro, divided24 large corn Tortilla chips1/2 cup prepared Guacamole24 Fresh Cilantro leaves (optional)
1. Place beef steaks and one-half 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 one-half cup salsa and chopped cilantro, as desired; cover and refrigerate until ready to use.2. 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.3. 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.
Nutrition information is per-appetizer.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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