Peppered Steaks with Salsa

By barbsjustagirl

Ingredients

• Steaks:
• 1/2 * 1/2 cup red wine vinegar
• 2 * 2 tablespoons lime juice
• 2 * 2 tablespoons olive oil
• 2 * 2 teaspoons chili powder
• 1 * 1 garlic clove, minced
• 1 to 2 * 1 to 2 teaspoons crushed red pepper flakes
• 1 * 1 teaspoon salt
• 1/2 * 1/2 teaspoon pepper
• 4 * 4 beef eye round steaks (6 ounces each)
• *
• SALSA:
• 1 * 1 large tomato, seeded and chopped
• 1 * 1 medium ripe avocado, chopped
• 2 * 2 green onions, thinly sliced
• 1 * 1 tablespoon lime juice
• 1 * 1 tablespoon minced fresh cilantro
• 1 * 1 garlic clove, minced
• 1/4 to 1/2 * 1/4 to 1/2 teaspoon salt
• 1/4 * 1/4 teaspoon pepper

Details

Servings 4

Preparation

Step 1

* In a small bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add steaks. Seal bag and turn to coat; refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
* Combine salsa ingredients; cover and chill.
* Drain and discard marinade from steaks. Grill, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting with reserved marinade. Serve with salsa.