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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.

  • 40
    min
  • 24
    SERVINGS
  • 60
    Cal
  • 4 g
    Protein

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)

Cooking:

  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.

59 CALORIES

0 % *

1g SAT FAT

0 % DV **

4g PROTEIN

0 % DV

0.5 mg IRON

0 % DV

1.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using flat iron steak: 59 Calories; 27 Calories from fat; 3g Total Fat (1 g Saturated Fat; 1 g Monounsaturated Fat;) 12 mg Cholesterol; 134 mg Sodium; 5 g Total Carbohydrate; 0.6 g Dietary Fiber; 4 g Protein; 0.5 mg Iron; 0.5 mg NE Niacin; 0.1 mg Vitamin B6; 0.8 mcg Vitamin B12; 1.3 mg Zinc; 5.4 mcg Selenium.

This recipe is an excellent source of Vitamin B12; and a good source of Zinc.

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