Grill like a winner and make your Memorial Day something to remember with these tongue-tantalizing tangy steaks! An excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, this recipe was the 2005 Grand prize winner in the National Beef Cook-Off (entry by Linda Morten, TX). Sour cream, cilantro, lime balance the spicy chipotle and green peppers which, in turn, are sure make your mouth tingle with delight…Enjoy your holiday!
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Makes 4 Servings
4 beef shoulder top blade steaks (flat iron)
or boneless beef chuck eye steaks,
cut 1 inch thick (about 8 ounces each)
Chopped seeded tomato
Cilantro sprigs, lime wedges (optional)
1/4 cup fresh lime juice
3 chipotle peppers in adobo sauce
1 can (4 ounces) chopped green chilies
1/2 cup whipping cream
1/2 cup dairy sour cream
2 tablespoons chopped fresh cilantro
Place marinade ingredients in blender container. Cover; purée until smooth. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill shoulder top blade steaks, covered, 10 to 14 minutes (chuck eye steaks, uncovered, 16 to 20 minutes) for medium rare to medium doneness, turning once. Season with salt, if desired; keep warm.
Meanwhile prepare sauce. Place green chilies in blender container. Cover; purée until smooth. Combine chilies and cream in heavy small saucepan with heatproof handle. Place on grid over medium, ash-covered coals; cook until hot, about 5 minutes, stirring frequently. Stir in sour cream and cilantro. Cook and stir 1 to 2 minutes or until just heated through. Do not boil.
Serve steaks with sauce. Garnish with tomatoes and cilantro sprigs and lime wedges, if desired.