Angus Farms™ – Redefining Great Beef

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Grilled Salsa Steak Appetizer Grilled Salsa Steak Appetizer


2 beef shoulder top blade (flat iron) steaks, about 8 ounces each
1 cup thick and chunky salsa, divided
2 tablespoons fresh cilantro, chopped
24 large corn tortilla chips
½ cup guacamole
24 fresh cilantro leaves (optional)


1. Place steaks and ½ cup salsa in resealable plastic bag, and turn steaks to coat. Close bag securely, and marinate in refrigerator 15 minutes to 2 hours. Combine remaining ½ cup salsa and chopped cilantro, as desired. Cover, and refrigerate until ready to use. 2. Remove steaks from marinade, and discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning once. 3. Carve steaks into thin slices, and then cut slices into bite-size pieces. Arrange chips on platter. Top each chip evenly with reserved salsa mixture, beef and guacamole. Garnish with cilantro leaf, if desired. Serve immediately.