BLAZIN' COLORADO STEAKS

FOR THE MARINADE:
1/4 cup fresh lime juice
3 chipotle peppers in adobo sauce
FOR THE STEAKS:
4 beef shoulder top blade steaks (flat iron) or boneless beef chuck eye steaks, cut 1 inch thick (about 8 oz. each) Salt (optional)
FOR THE SAUCE:
1 can (4 ounces) chopped green chilies
1/2 cup whipping cream
1/2 cup dairy sour cream
2 tablespoons chopped fresh cilantro
TO SERVE:
Chopped seeded tomato
Cilantro sprigs, lime wedges (optional)

Place marinade ingredients in blender container. Cover; puree until smooth. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

WHEN READY TO COOK:
Remove steaks from marinade; discard marinade.

Place steaks on grid over medium, ash-covered coals. Grill shoulder top blade steaks, covered, 10 to 14 min. (chuck eye steaks, uncovered, 16 to 20 minutes) for med. rare to medium doneness, turning once. Salt, if desired; keep warm.

MEANWHILE, PREPARE THE SAUCE:
Place green chilies in blender container. Cover; puree until smooth.

Combine chilies and cream in heavy small saucepan. Place on grid over medium, ash-covered coals; cook until hot, about 5 minutes, stirring frequently.

Stir in sour cream and cilantro. Cook and stir 1 to 2 minutes or until just heated through. Do not boil.

TO SERVE:
Serve steaks with sauce. Garnish with tomatoes, cilantro and lime wedges, if desired.

Makes 4 servings
From Linda Morten, Texas
Grilled Beef Category, 2005 National Beef Cook-Off
Source: American's Beef Producers