• 4 beef shoulder top blade steaks (flat iron) or boneless beef chuck eye steaks, cut 1 inch thick (about 8 ounces each)
  • Salt (optional)
  • Chopped seeded tomato
  • Cilantro sprigs, lime wedges (optional)
  • Marinade
    • ¼ cup fresh lime juice
    • 3 chipotle peppers in adobo sauce
  • Sauce
    • 1 can (4 ounces) chopped green chilies
    • ½ cup whipping cream
    • ½ cup dairy sour cream
    • 2 tablespoons chopped fresh cilantro
Grilled Beef


1. Place marinade ingredients in blender container. Cover; purée until smooth.
2. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
3. 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 (chuck eye steaks, uncovered, 16 to 20 minutes) for medium rare to medium doneness, turning once. Season with salt, if desired; keep warm.
4. Meanwhile prepare sauce. Place green chilies in blender container. Cover; purée until smooth.
5. Combine chilies and cream in heavy small saucepan with heatproof handle. Place on grid over medium, ash-covered coals; cook until hot, about 5 minutes, stirring frequently. Stir in sour cream and cilantro. Cook and stir 1 to 2 minutes or until just heated through. Do not boil.
6. Serve steaks with sauce. Garnish with tomatoes, cilantro sprigs and lime wedges, if desired.



Preparation Times

Linda Morten, TX