Chipotle Salsa Steak1 top round steak, cut 3/4- to 1-inch thick (1 pound)
3 tablespoons fresh cilantro, chopped
Flour tortillas, warmed (optional)
Fresh cilantro, chopped (optional)
Marinade:
1 1/2 cups prepared chipotle salsa
2 medium limes, peel grated and juiced
1/2 teaspoon ground cumin
1. For marinade, combine salsa, lime peel and juice, and cumin in small bowl. Place steak and 3/4 cup salsa in resealable plastic bag, and turn steak to coat. Close bag securely, and marinate in refrigerator 6 to 24 hours. Cover, and reserve remaining marinade in refrigerator for sauce.
2. Remove steak from marinade, and discard marinade. Place steak on grid over medium, ash-covered coals. Grill 3/4-inch-thick steak 8 to 9 minutes (1-inch-thick steak 16 to 18 minutes) for medium-rare doneness, turning once. Do not overcook.
3. Meanwhile, stir 3 tablespoons cilantro into reserved marinade. Carve steak into thin slices. Serve with sauce and tortillas, if desired. Garnish with cilantro, if desired.