Salsa Marinated Steak Sandwich Board
Salsa Marinated Steak Sandwich Board
By Chadwick Boyd
Photo by Brooke Slezak
I Never Expected Salsa to Be Such a Great Marinade
When it’s time for a summer party with friends and family, I love to grill steak and put together a big board with fixins for everyone to build their own sandwiches. While I do love to make my own marinade, I have a fresh trick that imparts great flavor to my steaks super-fast: salsa! I like to use a container of freshly prepared salsa most often found in the deli section of the grocery store, though any jarred salsa will do. I let the steak soak up the flavor for a bit while I get the grill hot and put the sandwich board accoutrements together. The zesty lime, garlic and cilantro in salsa meld with the beef and tenderize it a bit. The natural sugars in the salsa allow the steak to caramelize well on the grill, too.
Chadwick’s Checklist
What you need to know before you cook.
- Steak is flash-marinated (30 minutes - 4 hours) while the grill heats and sandwich ingredients are prepped
- You'll also need an oversized cutting board or a couple cutting boards lined up together for laying out all the sandwich board fixins
- See the Fixins list below to pick what you want to feature on your board
SERVING SIZE: 4-6 PREP TIME: 15 mins COOKING TIME: 45 mins
Ingredients
1 2-pound sirloin steak
¾ tablespoon Kosher salt
2 tablespoons olive oil
4 whole, peeled garlic cloves, finely chopped, divided
2½ tablespoons coarsely ground black pepper, divided
1 cup restaurant style salsa + more for the fixins board
Juice of 1 medium lime
See Fixins list below
Directions
Place the steak in a 9”x13” baking dish. Salt the steak on both sides. Coat both sides with the oil.
Evenly scatter half of the black pepper on one side. Press into the meat. Scatter half the garlic on top of the pepper and press into the meat also. Using tongs, flip the meat over and repeat with the pepper and garlic.
Pour the salsa over the steak; use the back end of a large spoon to make sure it’s fully coated. Cover tightly with plastic wrap and refrigerate 30 minutes or up to 4 hours. Meanwhile, prepare the fixins and place them on an extra large cutting board.
Preheat the grill or a grill pan to medium high.
Gently lift the steak out of the baking dish with the tongs, letting the remaining salsa fall into the dish. Place on the hot grill/grill pan. Discard the marinade.
Grill 8-10 minutes. Flip and grill 3-4 minutes more. The steak should be medium.
Remove the steak from the heat and transfer to a cutting board. Let rest 5-10 minutes. Slice thinly and place on the board with all the fixins.
Serve.
Fixins (On the board)
Brioche steak rolls
1 container of restaurant style salsa
¼’ thick cut fresh mozzarella slices
Charred cherry tomatoes on vine
Fresh avocado slices
Fresh oregano branches and leaves
Roasted red peppers, sliced longways
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Turn your sandwich board into a taco bar by changing your bread and toppings (cotija cheese, pickled jalapeños, etc.) or keep it light and serve lettuce cups instead of rolls.
- Put assembled sandwiches back on the grill with a cast iron skillet on top for panini.
- The salsa marinating technique also works well with grilled chicken or swordfish.
- Don't have a grill? A grill pan or cast iron also works well.
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