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Grilled Salsa Steak Appetizer

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Servings: Makes 24 appetizer servings

Cook Time: 20 minutes

Prep Time: 15 minutes


2 lbs flatiron chuck steak (flat iron) steaks (about 8 ounces lb)
1 cup prepared chunky-style mild salsa
1 to 2 tablespoons fresh chopped cilantro, divided
1 pkg corn tortilla chips
1/2 cup prepared frozen avocado dip
1/4 cup cilantro leaves (optional)


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.
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 to medium doneness, turning occasionally.
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.
0.5 mg niacin; 0.1 mg vitamin B6; 0.8 mcg vitamin B12; 0.5 mg iron; 5.4 mcg selenium; 1.3 mg zinc.
This recipe is a good source of vitaminB12.
Photo and Recipe Courtesy of The Beef Checkoff

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 24 appetizer servings
Base Nutrients
Calories 55 kcal (2%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 5 g (25%)
Cholesterol 17 mg (5%)
Sodium 89 mg (3%)
Total Carbohydrates 4 g (1%)
Dietary Fiber 4 g (16%)
Protein 9 g (15%)
Vitamin A 1390 IU (27%)
Vitamin C 9 mg (15%)
Calcium 22 mg (0%)
Iron 5 mg (8%)

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