Here’s a recipe that can take an inexpensive cut of steak like a top round steak and turn it into a zesty and flavorful dinner. We use top round steak in this recipe from the Beef Council, but sirloin or flank steaks would also work. Did you make any tweaks to this recipe to up the spiciness or add a different seasoning? Let us know in the comments below!
- 1 Leahy’s Angus Beef Top Round Steak (Top Butt or Flank steaks also work)
- 1.5 cup Chipotle Salsa (prepared)
- 2 Lime (juiced)
- 3 Tbsp Cilantro (fresh)
- .5 tsp Cumin (chopped)
Combine salsa, lime juice and cumin in a small bowl. Place the steak in a large plastic bag and pour half the marinade into the bag. Work the marinade into the meat, making sure all surfaces of the meat are covered. Click here to read why we don’t marinate longer!
Remove the steak from the mariande and discard the left over marinade. Place the steak on a grill preheated to medium heat. Grill for 6 minutes per side, flipping only once until the steak reaches medium doneness, approximately 145°F. Do not overcook.
Remove steak from grill and let rest for five minutes before slicing into thin strips, cutting against the grain of the meat.
Serve on tortillas or on top of Mexican rice with remaining salsa and garnishing with the fresh cilantro. Enjoy!