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Salsa Marinated Chuck Steak Recipe
|Boneless beef chuck shoulder steak||1 Pound, cut 1 inch thick|
|Medium salsa||1⁄2 Cup (8 tbs)|
|Fresh lime juice||1⁄3 Cup (5.33 tbs)|
|Hoisin sauce||2 Tablespoon|
|Grated fresh ginger||2 Teaspoon|
Serving size: Complete recipe
Calories 841 Calories from Fat 370
% Daily Value*
Total Fat 41 g63.2%
Saturated Fat 14.2 g71%
Trans Fat 0 g
Cholesterol 280.9 mg
Sodium 991.6 mg41.3%
Total Carbohydrates 26 g8.5%
Dietary Fiber 1.4 g5.5%
Sugars 13.9 g
Protein 87 g174.6%
Vitamin A 14.8% Vitamin C 74.2%
Calcium 5.3% Iron 2.2%
*Based on a 2000 Calorie diet
Place beef chuck shoulder steak in plastic bag; add 1/2 salsa mixture, turning to coat steak.
Close bag securely; marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning at least once.
Remove steak from marinade; discard marinade.
Place steak on grid over medium coals.
Grill to desired doneness (rare to medium), 14 to 20 minutes, turning once and brushing occasionally with reserved 1/2 salsa mixture.
Carve steak into thin slices.