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Peppered T-Bone Steaks with Salsa

 Peppered T-Bone Steaks with Salsa
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
4 ServingsPrep: 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

2 of 2

Peppered T-Bone Steaks with Salsa (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 steak with 3/4 cup salsa equals 731 calories, 44 g fat (11 g saturated fat), 132 mg cholesterol, 1,286 mg sodium, 20 g carbohydrate, 9 g fiber, 66 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.