Grilled Southwest Steaks with Spicy Corn Salsa

Total Recipe Time: 25 to 30 minutesMarinade Time: 6 hours or overnight

Makes 4 servings

Ingredients

2 boneless beef chuck shoulder steaks, cut 3/4 inch thick (8 to 10 ounces each)1/2 cup prepared sweet barbecue sauce3 tablespoons minced green onion2 tablespoons finely chopped fresh cilantro2 medium jalapeño peppers, minced1 cup frozen corn

Instructions

Combine barbecue sauce, onion, cilantro and peppers in small bowl. Cover and refrigerate 1/4 cup for salsa. Place beef steaks and remaining barbecue sauce mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 17 minutes (over medium heat on preheated gas grill, covered, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile combine corn and reserved 1/4 cup marinade in small bowl; season with salt, as desired. Set aside.
Carve steaks into thin slices; season with salt and pepper, as desired. Serve with corn salsa.

Cook'sTip

To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 13 minutes for medium rare to medium doneness, turning once.

Nutrition information per serving: 232 calories; 6 g fat (2 g saturated fat; 3 g monounsaturated fat); 8 mg cholesterol; 251 mg sodium; 17 g carbohydrate; 1.2 g fiber; 26 g protein; 3.4 mg niacin; 0.3 mg vitamin B₆; 2.5 mcg vitamin B₁₂; 3.5 mg iron; 25.8 mcg selenium; 6.9 mg zinc.This recipe is an excellent source of protein, vitamin B₁₂, iron, selenium and zinc; and a good source of niacin and vitamin B₆.