Grilled Steak with Blue Cheese Salsa
A simple steak rub and a delicious blue cheese salsa make a bbq something really special.
Servings: 4 8 ounce steaks
Calories: 379kcal
Ingredients
- 2 pounds top sirloin steak or 4 8oz pieces
- 1 ½ tablespoons Mexican seasoning taco seasoning is perfect
- 1 ½ cups diced Roma tomatoes about 3 tomatoes
- ½ cup frozen corn kernels
- 2 ounces crumbled blue cheese about ¼ cup
- 1 tablespoon green onion tops thinly sliced
- 1 teaspoon extra virgin olive oil
- ⅛ teaspoon hot pepper sauce like tapatio - more to taste
- salt and pepper to taste
Instructions
- Rinse steak and pat dry. Rub Mexican seasoning into both sides of meat. Transfer to a plate, cover with plastic wrap and refrigerate for at least 1 hour.
- In medium bowl, combine remaining ingredients except blue cheese. Cover and refrigerate for at least 30 minutes, but up to 8 hours.
- Heat a grill to 350°F. Remove steak from refrigerator and allow to come to room temperature for 30 minutes.
- Grill steak to desired tenderness. See notes for internal steak temperatures for rare to well done. Rest meat for 20 minutes.
- Slice ½ inch slices across the grain and arrange on a platter.
- Gently mix cheese into salsa and spoon over meat. Serve immediately!
Notes
This is the best summer steak recipe! And most of the prep is done ahead of time, so you can actually enjoy being outside.
Guide to internal meat temperatures.
- Rare (125°-130°F) A steak cooked to “rare” is very different than a “raw”.
- Medium Rare (130°-140°F) A “medium rare” steak will be warm in the center.
- Medium (140°-150°F) A steak cooked “medium” will be mostly pink.
- Medium Well (150°-160°F) Only a slight ribbon of pink in the center.
- Well (Over 160°F) No pink.
Nutrition
Calories: 379kcal | Carbohydrates: 7g | Protein: 55g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 144mg | Sodium: 416mg | Potassium: 1088mg | Fiber: 2g | Sugar: 4g | Vitamin A: 960IU | Vitamin C: 13mg | Calcium: 135mg | Iron: 4mg