Peppered Steaks with Salsa Recipe

3.5 2 4
Peppered Steaks with Salsa Recipe
Peppered Steaks with Salsa Recipe photo by Taste of Home
Publisher Photo

Peppered Steaks with Salsa Recipe

Read Reviews
3.5 2 4
Publisher Photo
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
Recommended: 32 Super Steak Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Peppered Steaks with Salsa in Taste of Home April/May 2000, p44

  • 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 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
  1. 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.
  2. Combine salsa ingredients; cover and chill.
  3. Drain and discard marinade from steaks. Grill, covered, over medium 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.
Originally published as Peppered Steaks with Salsa in Taste of Home April/May 2000, p44

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Reviews forPeppered Steaks with Salsa

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MY REVIEW
no1cook11 User ID: 7269235 77286
Reviewed Dec. 10, 2013

"Let's face it this is eye of round so it was a little chewy and the texture was firm. However it does provide a nice piece of lean beef if that's what you are looking for. The marinade was too spicy for me. I did like the flavour will try this again without chili peppers."

MY REVIEW
jdsd User ID: 3164351 41119
Reviewed Jun. 7, 2008

"THIS WAS A TERRIBLE WASTE OF A GREAT PIECE OF MEAT. THE WORST TASTING MARINADE WE HAVE EVER USED!!!!"

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