Chipotle Salsa Steak

• 30 min
• 4 SERVINGS
• 190 Cal
• 27 g Protein

Ingredients:

• 1 beef Top Round Steak, cut 3/4 to 1 inch thick (1 pound)
• 1-1/2 cups prepared chipotle salsa
• 2 medium limes, peel grated, juiced
• 1/2 teaspoon ground cumin
• 3 tablespoons chopped fresh cilantro leaves
• Flour tortillas, warmed (optional)
• Chopped fresh cilantro (optional)

Cooking:

1. Combine salsa, lime peel and juice, and cumin in small bowl. Place beef Steak in food-safe plastic bag. Pour 3/4 cup salsa marinade over steak; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight. Cover and reserve remaining marinade in refrigerator for sauce.
2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill 3/4-inch thick steak, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook). Place 1-inch steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
Cook's Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 3/4-inch thick steak 12 to 13 minutes (1-inch thick steak 17 to 18 minutes) for medium rare (145°F) doneness, turning once.
3. Meanwhile stir 3 tablespoons cilantro into reserved marinade. Carve steak into thin slices. Serve with sauce and tortillas, if desired. Garnish with cilantro, if desired.