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Ingredients
- 2 boneless beef loin or ribeye steaks, cut 1-inch thick
- 1/2 c. salsa, prepared
- 1/4 c. ketchup
- 2 Tbsp. packed brown sugar
- 1 Tbsp. Dijon-style mustard
Method
- In small bowl, combine sauce ingredients; mix well.
- Reserve 1/2 cup to serve as sauce.
- Place beef steaks on grid over ash covered medium coals.
- Grill for 12 to 16 minutes for medium-rare to medium doneness, turning once.
- Brush both sides of steaks with remaining sauce during the last 3 to 4 minutes of grilling.
- Carve steaks into slices.
- Serve with reserved sauce.
- Makes 4.
