Bring the flavor of the Southwest to your dinner table with a plate of tender, juicy steak marinated in a tangy, fresh barbecue glaze.
2 Chairman’s Reserve® boneless beef chuck shoulder steaks, cut 3/4 inch thick (8 to 10 ounces each)
1/2 cup prepared sweet barbecue sauce
3 tablespoons minced green onion
2 tablespoons finely chopped fresh cilantro
2 medium jalapeño peppers, minced
1 cup frozen corn
1. Combine barbecue sauce, onion, cilantro and peppers in small bowl. Cover and refrigerate 1/4 cup for salsa. Place beef steaks and remaining barbecue sauce mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steaks from marinade; discard marinade. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 13 minutes for medium-rare to medium doneness, turning once.
3. Meanwhile, combine corn and reserved 1/4 cup marinade in small bowl; season with salt, as desired. Set aside.
4. Carve steaks into thin slices; season with salt and pepper, as desired. Serve with corn salsa.
Cook’s Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 8 to 12 minutes (over medium heat on preheated gas grill, 9 to 12 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.