Grilled Salsa Steak Appetizer
  • 35 to 40 minutes
  • Makes 24 appetizer
  • Appetizer

Grilled Salsa Steak Appetizer

Tender Flat Iron Steak gets a flavor kick from a simple salsa marinade before being sliced and placed atop corn chips for an impressive appetizer.

Ingredients

  • 2 beef Flat Iron Steaks (about 8 ounces each)
  • 1 cup thick-and-chunky salsa, divided
  • 2 tablespoons fresh cilantro
  • 24 large corn tortilla chips
  • 1/2 cup guacamole
  • 24 fresh cilantro leaves (optional)

Instructions

  1. Place beef Flat Iron Steaks and 1/2 cup salsa in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Combine remaining 1/2 cup salsa and chopped cilantro, as desired; cover and refrigerate until ready to use.

    Cook's Tip: One pound beef Top Sirloin or Top Loin Steaks, cut 3/4 inch thick may be substituted for flat iron steaks. Grill Top Sirloin Steak on charcoal grill, 7 to 11 minutes (on gas grill, 8 to 13 minutes); grill Top Loin Steaks on charcoal grill, 7 to 10 minutes (on gas grill, times remain the same) for medium rare to medium doneness, turning occasionally.
  2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  3. Carve steaks into thin slices; cut slices into bite-size pieces. Arrange chips on platter. Top each chip evenly with reserved salsa mixture, beef and guacamole. Garnish with cilantro leaf, if desired. Serve immediately.