Salsa Marinated Chuck Steak
|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.