PEPPERED T-BONE STEAKS WITH SALSA

Peppered T-Bone Steaks with Salsa image

We grill all year, and beef is so good cooked outdoors. The simple marinade makes the steaks very juicy. We enjoy them with the refreshing salsa and tortillas.-Robin Hyde, Lincoln, Nebraska

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings (3 cups salsa).

Number Of Ingredients 19

Previous Next

Ingredients

1 cup red wine vinegar
1/4 cup lime juice
1/4 cup olive oil
4 teaspoons chili powder
2 garlic cloves, minced
2 to 4 teaspoons crushed red pepper flakes
2 teaspoons salt
1 teaspoon pepper
4 beef T-bone steaks (1 inch thick and 1 pound each)
SALSA:
2 large tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped
4 green onions, thinly sliced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1/2 jalapeno pepper, seeded and finely chopped, optional
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a small bowl, whisk the first eight ingredients until blended. Divide steaks between two large resealable plastic bags. Add 1/2 cup marinade to each; seal bags and turn to coat. Refrigerate steaks and remaining marinade 1 to 2 hours., In another bowl, combine salsa ingredients. Refrigerate until serving., Drain steaks, discarding marinade in bags. Grill, covered, over medium heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush frequently with reserved marinade during the last 5 minutes of cooking. Serve with salsa.

Nutrition Facts : Calories 731 calories, Fat 44g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 1286mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 9g fiber), Protein 66g protein.