Peppered T-Bone Steaks with Salsa Recipe

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Peppered T-Bone Steaks with Salsa Recipe

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We grill all year, and beef is so good cooked outdoors. The simple marinade makes the steaks 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 cup red wine vinegar
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 4 teaspoons chili powder
  • 2 garlic cloves, minced
  • 2 to 4 teaspoons crushed red pepper flakes
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 beef T-bone steaks (1 inch thick and 1 pound each)
  • SALSA:
  • 2 large tomatoes, seeded and chopped
  • 2 medium ripe avocados, peeled and chopped
  • 4 green onions, thinly sliced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 jalapeno pepper, seeded and finely chopped, optional
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a small bowl, whisk the first eight ingredients until blended. Divide steaks between two large resealable plastic bags. Add 1/2 cup marinade to each; seal bags and turn to coat. Refrigerate steaks and remaining marinade 1 to 2 hours.
In another bowl, combine salsa ingredients. Refrigerate until serving.
Drain steaks, discarding marinade in bags. Grill, covered, over medium heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Brush frequently with reserved marinade during the last 5 minutes of cooking. Serve with salsa. Yield: 4 servings (3 cups salsa).
Originally published as Peppered T-Bone Steaks with Salsa in Best of Summer 2013 MEGAZINE 2013

Nutritional Facts

1 steak with 3/4 cup salsa : 731 calories, 44g fat (11g saturated fat), 132mg cholesterol, 1286mg sodium, 20g carbohydrate (4g sugars, 9g fiber), 66g protein.

  • 1 cup red wine vinegar
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 4 teaspoons chili powder
  • 2 garlic cloves, minced
  • 2 to 4 teaspoons crushed red pepper flakes
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 beef T-bone steaks (1 inch thick and 1 pound each)
  • SALSA:
  • 2 large tomatoes, seeded and chopped
  • 2 medium ripe avocados, peeled and chopped
  • 4 green onions, thinly sliced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 jalapeno pepper, seeded and finely chopped, optional
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a small bowl, whisk the first eight ingredients until blended. Divide steaks between two large resealable plastic bags. Add 1/2 cup marinade to each; seal bags and turn to coat. Refrigerate steaks and remaining marinade 1 to 2 hours.
  2. In another bowl, combine salsa ingredients. Refrigerate until serving.
  3. Drain steaks, discarding marinade in bags. Grill, covered, over medium heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Brush frequently with reserved marinade during the last 5 minutes of cooking. Serve with salsa. Yield: 4 servings (3 cups salsa).
Originally published as Peppered T-Bone Steaks with Salsa in Best of Summer 2013 MEGAZINE 2013

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