Latin Steaks with Sweet and Smoky BBQ Drizzle
Marinating Time: 120 min
Prep & Cook Time: 30 min
Yield: 4 Servings
Ingredients
4 beef shoulder top blade steaks (flat iron) or beef shoulder center steaks (ranch steak), cut 1 inch thick (about 8 ounces each)
1 can (8 ounces) pineapple rings in juice
1/4 teaspoon black pepper
Salt
Lime slices, cilantro sprigs (optional)
Marinade:
1/4 cup fresh lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons reserved pineapple juice
2 tablespoons roasted-garlic-flavored oil
2 teaspoons fajita seasoning
Sweet and Smoky BBQ Sauce:
1/2 cup prepared molasses or other sweet barbecue sauce
2 tablespoons reserved pineapple juice
1 chipotle pepper in adobo sauce, seeded, minced
Directions
1. Drain pineapple, reserving 1/4 cup juice for marinade and barbecue sauce. Cover and refrigerate pineapple rings until ready to use.
2. Whisk marinade ingredients in small bowl. Season steaks with black pepper. Place in food-safe plastic bag. Pour marinade over steaks; turn steaks to coat. Close bags securely and marinate in refrigerator 15 minutes to 2 hours.
3. Meanwhile combine barbecue sauce ingredients in small bowl. Set aside.
4. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill shoulder top blade steaks, covered, 10 to 14 minutes (shoulder center steaks, covered, 11 to 14 minutes) for medium rare to medium doneness, turning once. About 8 minutes before steaks are done, place pineapple rings on grid. Grill until heated through, turning once.
5. Season steaks with salt, as desired. Drizzle steaks and pineapple with sweet & smoky barbecue sauce. Garnish with lime slices and cilantro sprigs, if desired.
Tips
One beef top round steak, cut 3/4 inch thick (about 1-1/4 pounds), may be substituted for top blade or shoulder center steaks. Increase marinating time to 6 hours or overnight. Grill steak, uncovered, 8 to 9 minutes for medium rare doneness, turning once.
Credit
Edwina Gadsby, MT - www.beefcookoff.org
