Grilled Salsa Steak Appetizer
  • 2 beef shoulder top blade steaks (8 oz each)
  • 1 cup thick and chunky salsa, divided
  • 24 large corn tortilla chips (I went festive with red and green)
  • ½ cup prepared guacamole (I opted for diced fresh avocado)
  • handful of fresh cilantro leaves, chopped
  1. Toss your steaks in a gallon size ziplock bag.
  2. Dump in ½ cup of the salsa and swish the steaks around in the bag to coat evenly.
  3. Toss the bag in the fridge and let them marinate for 15 minutes-2 hours.
  4. Once they are done marinating, it is time to grill them. Remove the steaks from the marinade and place them on the grill. (Discard marinade left in the bag.)
  5. Grill over medium heat for 12-16 minutes. Read more about beef cook times on the Texas Beef Council's site.
  6. Once it is done cooking, let it rest and cool before cutting into it.
  7. While your steak is cooking and resting, chop up some cilantro.
  8. Cube up your avocado, or prepare some guacamole.
  9. Place your tortilla chips out on a platter.
  10. Top each chip with a scoop of the reserved salsa.
  11. Cut the steak into bite-size pieces and place a piece of beef on top of each salsa chip.
  12. Finally, top each beef slice with some guacamole or an avocado cube as well as some fresh chopped cilantro.
  13. Enjoy!
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