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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.


  • 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


  • 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

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: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now