Recipe: Grilled Salsa Steak Appetizers

GRILLED SALSA STEAK APPETIZERS

2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
1 cup thick-and-chunky salsa, divided
2 tablespoons fresh cilantro
FOR SERVING:
24 large corn tortilla chips
1/2 cup guacamole
24 fresh cilantro leaves (optional, for garnish)

Place beef steaks and 1/2 cup salsa in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Combine remaining 1/2 cup salsa and chopped cilantro, as desired; cover and refrigerate until ready to use.

WHEN READY TO COOK:
Remove steaks from marinade; 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 (145F) to medium (160F) doneness, turning occasionally.

TO SERVE:
Carve steaks into thin slices; 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.

Makes 24 appetizers
Source: Cattlemen's Beef Board and National Cattlemen's Beef Association