- 30 minutes
- 15 minutes
A Mexican spin on a classic grilled steak, this dish is perfect to add a little spice to the dinner table. So, next time you’re planning on grilling this summer, give our Fire-Roasted Salsa Steak recipe a try! Serve with yellow rice and fajita-style peppers and onions for a complete Mexican-inspired meal. And if your family isn’t a big fan of spicy foods, all you have to do is limit the amount of peppers you use in your salsa. Or, if you’re limited on time, skip making your own salsa and pick up your favorite brand from your neighborhood Food Lion!
- Remove steaks from refrigerator and sprinkle with salt. Rest until meat is room temperature, about 30 minutes.
Preheat grill on high with lid closed for 10-15 minutes, then open lid and slightly lower temperature to medium-high heat. Place steaks on grill and do not touch or flip for 5 minutes.
Meanwhile, grill tomatoes, poblano, jalapeno and onion on indirect heat, frequently turning with tongs until lightly blackened.
Flip steak and lower heat to medium, cooking for an additional 6-10 minutes, depending on desired internal temperature. While steaks are finishing, transfer grilled vegetables to a food processor or blender and add garlic, cilantro, lime juice, salt and cumin. Pulse until slightly chunky.
- Allow meat to rest at least 10 minutes, serving with salsa generously spooned over each steak. (Make salsa the day before and refrigerate overnight for more complex and infused flavors.)