12 to 14 minutes
1/2 cup prepared chunky salsa
1/4 cup ketchup
2 tablespoon packed brown sugar
1 tablespoon Dijon-style mustard
4 boneless beef chuck top blade steaks, cut 1 inch thick
In a small bowl, combine salsa, ketchup, brown sugar and mustard, and mix well.
Reserve 1/2 cup sauce.
Place beef steaks on grid over medium ash-covered coals.
Grill uncovered for 10 to 14 minutes for medium-rare to medium doneness, turning occasionally.
Brush both sides of steaks with sauce during the last 5 minutes of grilling
No Nutritional Information Available
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