Grilled Salsa Steak Appetizer
Ingredients
| 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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