Latin Steaks with Sweet & Smoky BBQ Drizzle

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Latin Steaks with Sweet & Smoky BBQ Drizzle

Latin Steaks with Sweet & Smoky BBQ Drizzle
Total Recipe Time:  30 minutesMarinade Time:  15 minutes to 2 hours
Makes 4 servings

Ingredients

4 beef shoulder top blade steaks (flat iron) or beef shoulder center steaks (ranch steak), cut 1 inch thick (about 8 ounces each)1 can (8 ounces) pineapple rings in juice1/4 teaspoon black pepperSaltLime slices, cilantro sprigs (optional)Marinade:1/4 cup fresh lime juice3 tablespoons chopped fresh cilantro2 tablespoons reserved pineapple juice 2 tablespoons roasted-garlic-flavored oil2 teaspoons fajita seasoningSweet and Smoky BBQ Sauce:1/2 cup molasses or other sweet barbecue sauce2 tablespoons reserved pineapple juice1 chipotle pepper in adobo sauce, seeded, minced

Instructions

  1. Drain pineapple, reserving 1/4 cup 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 minutes to 2 hours.
  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 minutes (shoulder center steaks, covered, 11 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. About 8 minutes 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.

Cook'sTip

One beef top round steak, cut 3/4 inch thick (about 1-1/4 pounds), may be substituted for top blade or shoulder center steaks. Increase marinating time to 6 hours or overnight. Grill steak, covered, 10 to 11 minutes for medium rare (145°F) doneness, turning occasionally.
Nutrition information per serving using shoulder top blade (flat iron): 491 calories; 21 g fat (6 g saturated fat; 11 g monounsaturated fat); 102 mg cholesterol; 584 mg sodium; 28 g carbohydrate; 0.9 g fiber; 45 g protein; 6.7 mg niacin; 0.7 mg vitamin B6; 6.1 mcg vitamin B12; 5.4 mg iron; 34.3 mcg selenium; 15.2 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. Nutrition information per serving of top round: 343 calories; 9 g fat (2 g saturated fat; 5 g monounsaturated fat); 77 mg cholesterol; 513 mg sodium; 28 g carbohydrate; 0.9 g fiber; 34 g protein; 6.3 mg niacin; 0.5 mg vitamin B6; 1.9 mcg vitamin B12; 3.5 mg iron; 39.0 mcg selenium; 6.0 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.Nutrition information per serving using shoulder center steak (ranch): 438 calories; 14 g fat (4 g saturated fat; 8 g monounsaturated fat); 114 mg cholesterol; 594 mg sodium; 28 g carbohydrate; 0.9 g fiber; 46 g protein; 6.2 mg niacin; 0.5 mg vitamin B6; 5.2 mcg vitamin B12; 6.0 mg iron; 51.3 mcg selenium; 10.9 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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