Chuck Steak with Chihuahua Chile Salsa
Bistec con Salsa de ChihuahuaThinly pounded chuck steak, grilled until well done and a bit charred, is a northern Mexico specialty, particularly in Chihuahua, one of the Mexican states that borders Texas. The meat takes on a smoky taste that's simply terrific with spicy salsa. Serve with fried potatoes and any kind of beans.
Ingrediënten
Makes 4 servings
- 1½ cups Chihuahua Chile Salsa
- 3 pounds boneless chuck steak cut about 1⁄2-inch thick
- 1 tablespoon fresh lime juice
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- Prepare the chile salsa.
- Cover and set aside.
- Cover the meat with 2 pieces of plastic and pound it to an even 1⁄4-inch thickness with the flat side of a meat mallet or with a rolling pin.
- Rub with lime juice and sprinkle lightly with salt and pepper.
- Let stand at room temperature while preparing the barbecue fire.
- When the coals are hot, grill the meat, turning 2 to 3 times, until it is well done, but not dry, 12 to 15 minutes total.
- Cut the steaks into serving size pieces and discard bone.
Notes / Tips / Wine Advice:
Serve hot with chile salsa on the side.
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