Grilled Salsa Steak Appetizer


  • 2 beef shoulder top blade (flat iron steaks) about 1/2 lb each
  • 1 cup of thick and chunky salsa, divided
  • 2 tbs fresh cilantro
  • 2 cloves garlic, minced
  • 24 large tortilla chips
  • 1/2 cup guacamole
  • fresh cilantro leaves for garnish
  • zest of 1 lemon for garnish
This is a perfect appetizer using beef and ingredients with a Mexican twist.

  • Place beef steaks and 1/2 cup salsa and garlic in a resealable plastic bag and turn steaks to coat.
  • Close bag and place bag in refrigerator for 1 hour to marinate.
  • Combine remaining 1/2 cup of salsa and chopped cilantro.
  • Remove steaks from marinade. Discard marinade.
  • Place steaks on charcoal grill. Grill covered for 10 to 14 minutes, depending on desired degree of doneness. Turn steaks once.
  • Carve steaks into slices, then cut into bite sized pieces.
  • Arrange chips on platter and top each chip with ¬†reserved salsa mixture, beef and guacamole.
  • Garnish with cilantro leaf and lemon zest.

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