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Latin Steaks with Sweet & Smoky BBQ Drizzle
Courtesy of The Beef Checkoff
Servings: 8
Prep Time: 10 Min. Cook Time: 15 Min. Marinate: 15 Min -2 Hrs What you need:
(click + to add ingredients to your shopping list)
+ 4 (8 oz.) Flat Iron beef steak or top blade steak, cut 1 inch thick
+ 1 can pineapple rings in juice + 1/4 tsp. coarsely ground black pepper + 1/4 tsp. salt + lime slices, cilantro sprigs (optional) Marinade: + 1/4 c. fresh lime juice + 3 Tbsp. chopped fresh cilantro + 2 Tbsp. reserved pineapple juice + 2 Tbsp. roasted-garlic-flavored oil + 2 tsp. dry fajita seasoning Sweet and Smoky BBQ Sauce: + 1/2 c. molasses or other sweet barbecue sauce + 2 Tbsp. reserved pineapple juice + 1 chipotle pepper in adobo sauce, minced What to do:
1. Drain pineapple, reserving 1/4 c. juice for marinade and barbecue sauce. Cover and refrigerate pineapple rings until ready to use.
2. Whisk marinade ingredients in small bowl. Season steaks with black pepper. Place in food-safe plastic bag. Pour marinade over steaks; turn steaks to coat. Close bags securely and marinate in refrigerator 15 min. to 2 hrs. 3. Meanwhile combine barbecue sauce ingredients in small bowl. Set aside. 4. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill shoulder top blade steaks, covered, 10 to 14 min. (shoulder center steaks, covered, 11 to 14 min.) for medium rare to medium doneness, turning once. About 8 min. before steaks are done, place pineapple rings on grid. Grill until heated through, turning once. 5. Season steaks with salt, as desired. Drizzle steaks and pineapple with sweet & smoky barbecue sauce. Garnish with lime slices and cilantro sprigs, if desired. Recipe Courtesy of The Beef Checkoff Wine pairings:
Zinfandel, Shiraz/Syrah, Burgundy
Nutritional information:
Calories: 245; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 51mg; Total Carbs: 14g; Sodium: 292mg;
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