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Peppered Steaks with Salsa

Peppered Steaks with Salsa
We grill all year, and beef is so good cooked outdoors. The simple marinade makes the steak very juicy. We enjoy them with the refreshing salsa and tortillas. —Robin Hyde, Lincoln, Nebraska
4 ServingsPrep: 25 min. + marinating Grill: 15 min.

Ingredients

  • 1/2 cup red wine vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 garlic clove, minced
  • 1 to 2 teaspoons crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 beef eye round steaks (6 ounces each)
  • SALSA:
  • 1 large tomato, seeded and chopped
  • 1 medium ripe California Avocado, chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon minced fresh cilantro
  • 1 garlic clove, minced
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a small bowl, combine the first eight ingredients. Pour 1/2 cup
  • into a large resealable plastic bag; add steaks. Seal bag and turn
  • to coat; refrigerate 8 hours or overnight. Cover and refrigerate
  • remaining marinade for basting.
  • Combine salsa ingredients; cover and chill.
  • Drain and discard marinade from steaks. Grill, covered, over medium
© Taste of Home 2013

2 of 2

Peppered Steaks with Salsa (continued)

Directions (continued)

  • heat for 7-8 minutes on each side or until meat reaches desired
  • doneness (for medium-rare, a meat thermometer should read 145°;
  • medium, 160°; well-done, 170°), basting with reserved
  • marinade. Serve with salsa. Yield: 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013