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Salsa Marinated Chuck Steak

Barbecue.Master's picture
  Boneless beef chuck shoulder steak 1 Pound, cut 1 inch thick
  Medium salsa 1⁄2 Cup (8 tbs)
  Fresh lime juice 1⁄3 Cup (5.33 tbs)
  Hoisin sauce 2 Tablespoon
  Grated fresh ginger 2 Teaspoon

Combine salsa, lime juice, hoisin sauce and ginger.
Place beef chuck shoulder steak in plastic bag; add 1/2 salsa mixture, turning to coat steak.
Close bag securely; marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning at least once.
Remove steak from marinade; discard marinade.
Place steak on grid over medium coals.
Grill to desired doneness (rare to medium), 14 to 20 minutes, turning once and brushing occasionally with reserved 1/2 salsa mixture.
Carve steak into thin slices.

Recipe Summary

Side Dish

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