Latin Steaks with Sweet & Smoky BBQ Drizzle
Courtesy of The Beef Checkoff
Servings: 8
Prep Time: 10 Min.
Cook Time: 15 Min.
Marinate: 15 Min -2 Hrs
Prep Time: 10 Min.
Cook Time: 15 Min.
Marinate: 15 Min -2 Hrs
What you need:
* 4 (8 oz.) Flat Iron beef steak or top blade steak, cut 1-in. thick
* 1 can pineapple rings in juice
* 1/4 tsp. coarsely ground black pepper
* 1/4 tsp. salt
* lime slices, cilantro sprigs (optional)
Marinade:
* 1/4 c. fresh lime juice
* 3 Tbsp. chopped fresh cilantro
* 2 Tbsp. reserved pineapple juice
* 2 Tbsp. roasted-garlic-flavored oil
* 2 tsp. dry fajita seasoning
Sweet and Smoky BBQ Sauce:
* 1/2 c. molasses or other sweet barbecue sauce
* 2 Tbsp. reserved pineapple juice
* 1 chipotle pepper in adobo sauce, minced
* 1 can pineapple rings in juice
* 1/4 tsp. coarsely ground black pepper
* 1/4 tsp. salt
* lime slices, cilantro sprigs (optional)
Marinade:
* 1/4 c. fresh lime juice
* 3 Tbsp. chopped fresh cilantro
* 2 Tbsp. reserved pineapple juice
* 2 Tbsp. roasted-garlic-flavored oil
* 2 tsp. dry fajita seasoning
Sweet and Smoky BBQ Sauce:
* 1/2 c. molasses or other sweet barbecue sauce
* 2 Tbsp. reserved pineapple juice
* 1 chipotle pepper in adobo sauce, minced
What to do:
1. Drain pineapple, reserving 1/4 c. 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 min. to 2 hrs.
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, 10-14 min. (shoulder center steaks, covered, 11-14 min.) for medium rare to medium doneness, turning once. About 8 min. 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.
* Recipe Courtesy of The Beef Checkoff
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 min. to 2 hrs.
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, 10-14 min. (shoulder center steaks, covered, 11-14 min.) for medium rare to medium doneness, turning once. About 8 min. 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.
* Recipe Courtesy of The Beef Checkoff
Wine pairings:
Zinfandel, Shiraz/Syrah, Burgundy
Nutritional information:
Calories: 245; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 51mg; Total Carbs: 14g; Sodium: 292mg;