Blazin' Colorado Steaks

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Blazin' Colorado Steaks

Blazin' Colorado Steaks
Total Recipe Time:  35 minutesMarinade Time:  15 minutes to 2 hours
Makes 4 servings

Ingredients

4 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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