Blazin' Colorado Steaks
Total Recipe Time: 35 minutesMarinade Time: 15 minutes to 2 hours
Makes 4 servings
Ingredients4 beef Flat Iron or Chuck Eye steaks, cut 1 inch thick (about 8 ounces each)Salt (optional)Chopped seeded tomatoCilantro sprigs, lime wedges (optional)Marinade:1/4 cup fresh lime juice3 chipotle peppers in adobo sauceSauce:1 can (4 ounces) chopped/diced green chilies1/2 cup whipping cream1/2 cup dairy sour cream2 tablespoons chopped fresh cilantro
- Place marinade ingredients in blender container. Cover; purée until smooth. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill shoulder top blade steaks, covered, 10 to 14 minutes (chuck eye steaks, uncovered, 12 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, if desired; keep warm.
- Meanwhile prepare sauce. Place green chilies in blender container. Cover; purée until smooth. Combine chilies and cream in heavy small saucepan with heatproof handle. Place on grid over medium, ash-covered coals; cook until hot, about 5 minutes, stirring frequently. Stir in sour cream and cilantro. Cook and stir 1 to 2 minutes or until just heated through. Do not boil.
- Serve steaks with sauce. Garnish with tomatoes and cilantro sprigs and lime wedges, if desired.
Nutrition information per serving, using Flat Iron steaks: 516 calories; 34 g fat (16 g saturated fat; 11 g monounsaturated fat); 158 mg cholesterol; 258 mg sodium; 5 g carbohydrate; 1.1 g fiber; 46 g protein; 6.5 mg niacin; 0.7 mg vitamin B6; 6.1 mcg vitamin B12; 4.8 mg iron; 34.2 mcg selenium; 15.3 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Nutrition information per serving, using Chuck Eye steaks: 547 calories; 37 g fat (18 g saturated fat; 12 g monounsaturated fat); 214 mg cholesterol; 248 mg sodium; 5 g carbohydrate; 1.1 g fiber; 48 g protein; 4.0 mg niacin; 0.4 mg vitamin B6; 3.7 mcg vitamin B12; 5.5 mg iron; 39.9 mcg selenium; 15.4 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.