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| | | |  | | | Cook's Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 3/4-inch thick steak 12 to 13 minutes (1-inch thick steak 17 to 18 minutes) for medium rare doneness, turning once.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of fiber and iron. | |  |
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Chipotle Salsa Steak
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Ingredients: |
| 1 |
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beef top round steak, cut 3/4 to 1 inch thick (1 pound) |
| 1-1/2 |
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cups prepared chipotle salsa |
| 2 |
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medium limes, peel grated, juiced |
| 1/2 |
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teaspoon ground cumin |
| 3 |
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tablespoons chopped fresh cilantro |
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Flour tortillas, warmed (optional) |
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Chopped fresh cilantro (optional) |
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Instructions: |
| 1. |
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Combine salsa, lime peel and juice, and cumin in small bowl. Place beef steak in food-safe plastic bag. Pour 3/4 cup salsa marinade over steak; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight. Cover and reserve remaining marinade in refrigerator for sauce. |
| 2. |
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Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill 3/4-inch thick steak 8 to 9 minutes (1-inch thick steak 16 to 18 minutes) for medium rare doneness, turning occasionally. (Do not overcook.) |
| 3. |
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Meanwhile stir 3 tablespoons cilantro into reserved marinade. Carve steak into thin slices. Serve with sauce and tortillas, if desired. Garnish with cilantro, if desired. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 190 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 61 mg cholesterol; 698 mg sodium; 7 g carbohydrate; 2.5 g fiber; 27 g protein; 5.0 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 2.4 mg iron; 32.8 mcg selenium; 4.8 mg zinc. |
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