Servings: 8
Prep Time: 10 Min.
Cook Time: 14 Min.
Marinate: 2 Hr.

+ 4 - 8 oz. shoulder top blade steak (flat iron) OR boneless beef chuck eye steaks
+ salt, to taste (optional)
+ 1 tomato, chopped and seeded

Marinade:
+ 1/4 c. fresh lime juice
+ 3 chipotle peppers in adobo sauce

Sauce:
+ 1 - 4 oz. can chopped green chiles
+ 1/2 c. heavy cream
+ 1/2 c. sour cream
+ 2 Tbsp. chopped cilantro PLUS sprigs for garnish (optional)

1. Place marinade ingredients in blender container. Cover; purée until smooth. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator up to 2 hrs.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill shoulder top blade (or flat iron) steaks, covered, 10 - 14 min. (chuck eye steaks, uncovered, 16 - 20 min.) for medium rare to medium doneness, turning once. Season with salt, if desired; keep warm.
3. Meanwhile prepare sauce. Place green chilies in blender container. Cover; purée until smooth. Combine chilies and cream in heavy small saucepan with heatproof handle. Place on grid over medium, ash-covered coals; cook until hot, about 5 min, stirring frequently. Stir in sour cream and cilantro. Cook and stir 1 - 2 min. or until just heated through. Do not boil.
4. Serve steaks with sauce. Garnish with tomatoes and cilantro sprigs and lime wedges, if desired.

Recipe Courtesy of The Beef Checkoff

Calories: 258;   Total Fat: 17g;   Saturated Fat: 8g;   Cholesterol: 79mg;   Total Carbs: 3g;   Fiber: 1g;   Protein: 23g;   Sodium: 129mg;