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Chuck Steak with Chihuahua Chile Salsa |
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Serves: 4
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(Bistec con Salsa de Chihuahua)
Category: Beef
Thinly 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.
1 1/2 cups Chihuahua Chile Salsa
3 pounds boneless chuck beef steaks, cut about 1/2-inch thick
1 tablespoon fresh lime juice
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1. 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.
2. 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. Serve hot with chile salsa on the side.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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