Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Latin Steaks with Sweet and Smoky BBQ Drizzle

Latin Steaks with Sweet and Smoky BBQ DrizzleRecipe courtesy of The Beef Checkoff.

Recipe Ingredients:

1 can pineapple rings in juice

1/4 cup fresh lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons reserved pineapple juice
2 tablespoons roasted to garlic to flavored oil
2 teaspoons dry fajita seasoning

4 (8-ounce) Flat Iron beef steak or top blade steak, cut 1-inch thick
1/4 teaspoon coarsely ground black pepper

Sweet and Smoky BBQ Sauce:
1/2 cup molasses or other sweet barbecue sauce
2 tablespoons reserved pineapple juice
1 chipotle pepper in adobo sauce, minced

1/4 teaspoon salt
Lime slices, cilantro sprigs (optional)

Cooking Directions:

  1. Drain pineapple, reserving 1/4 cup juice for marinade and barbecue sauce. Cover and refrigerate pineapple rings until ready to use.
  2. For Marinade: Whisk marinade ingredients in small bowl. Season steaks with black pepper. Place in food to 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 Prepare Sweet and Smoky BBQ Sauce: 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.
  5. About 8 minutes before steaks are done, place pineapple rings on grid. Grill until heated through, turning once.
  6. Season steaks with salt, as desired. Drizzle steaks and pineapple with sweet and smoky barbecue sauce. Garnish with lime slices and cilantro sprigs, if desired.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 245; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 51mg; Total Carbs: 14g; Sodium: 292mg.

Recipe and photograph courtesy of The Beef Checkoff.