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Add a photoServings: 4
Ingredients
- 4 x Well-trimmed boneless beef chuck top blade
- Â Â steaks, about 1-inch thick - (approx 1 1/2 lbs)
- 1/2 c. Prepared chunky salsa
- 1/4 c. Ketchup
- 2 Tbsp. Packed brown sugar
- 1 Tbsp. Dijon-style mustard
Directions
- In a small bowl, combine sauce ingredients; mix well. Reserve 1/2 c. sauce.
- Place beef steaks on grid over medium, ash-covered coals. Grill, uncovered 18 to 22 min for medium-rare to medium doneness, turning occasionally and brushing both sides with remaining sauce during last 5 min of grilling.
- Trim fat from steaks. Serve steaks with reserved sauce.
- This recipe yields 4 servings.
- Comments: If a sauce will be brushed on steaks during grilling as well as served with cooked steaks, it's important to avoid cross-contamination. Divide sauce, reserving part for brushing and part for serving. Or possibly, bring basting sauce to a full rolling boil before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 4 servings | |
| Calories 884 | |
| Calories from Fat 409 | 46% |
| Total Fat 45.33g | 57% |
| Saturated Fat 15.09g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 555mg | 23% |
| Potassium 1299mg | 37% |
| Total Carbs 12.59g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 10.09g | 7% |
| Protein 99.92g | 160% |
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