Blazin' Colorado Steaks
Cut: Flat Iron / Top Blade Steak
Preparation Time: 15 Minutes
Marinate Time: 15 minutes to 2 hours
Cook Time: 20 minutes |
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Main Ingredients:
4 beef shoulder top blade steaks (flat iron) or boneless beef chuck eye steaks, cut 1 inch thick (about 8 ounces each)
Salt (optional)
Chopped seeded tomato
Cilantro sprigs, lime wedges (optional)
Marinade Ingredients:
1/4 cup fresh lime juice
3 chipotle peppers in adobo sauce
Sauce:
1 can (4 ounces) chopped green chilies
1/2 cup whipping cream
1/2 cup dairy sour cream
2 tablespoons chopped fresh cilantro
Directions:
- Place marinade ingredients in blender container. Cover; puree 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, 16 to 20 minutes) for medium rare to medium doneness, turning once. Season with salt, if desired; keep warm.
- Meanwhile prepare sauce. Place green chilies in blender container. Cover; puree 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, cilantro sprigs and lime wedges, if desired. Makes 4 servings.
Recipe Tips:
- The $50,000 "Best of Beef" grand prize winning recipe from Linda Morten, Texas.
Recipe Notes:
About the National Beef Cook-Off: The National Beef Cook-Off is a biennial contest created in 1974 by the American National CattleWomen, Inc. (ANCW) and the National Cattlemen's Association. It is now administered by ANCW on behalf of the Cattlemen's Beef Promotion and Research Board and State Beef Councils. The Cook-Off is sponsored by America's Beef Producers, through their $1-per-head checkoff program. For more information on the National Beef Cook-Off visit www.beefcookoff.org.
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