Ingredients

Total preparation and cooking time: 35 minutes

Marinating time: 15 minutes to 2 hours
4 beef shoulder top blade steaks (flat iron) or boneless beef chuck eye steaks, cut 1 inch thick (about 8 ounces each)
Salt (optional)

Marinade:
1/4 cup fresh lime juice
3 chipotle peppers in adobo sauce

Sauce:
1 4-ounce can chopped green chiles
1/2 cup whipping cream
1/2 cup dairy sour cream
2 tablespoons chopped fresh cilantro

Toppings:
Chopped seeded tomato, cilantro sprigs, lime wedges (optional)

Place marinade ingredients in blender. Cover and puree until smooth. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Remove steaks from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals. Grill shoulder top blade steaks, covered, 10 to 14 minutes (chuck eye steaks, uncovered, 16 to 20 minutes) for medium rare to medium doneness, turning once. Season with salt, if desired; keep warm.
Meanwhile prepare sauce by placing green chiles in blender. Cover and puree until smooth. Combine chiles and whipping cream in heavy small saucepan with heatproof handle. Place on grill over medium, ash-covered coals and cook until hot, about 5 minutes, stirring frequently. Stir in sour cream and cilantro. Cook and stir 1 to 2 minutes or until just heated through. Do not boil.
Serve steaks with sauce. Garnish with tomatoes, cilantro sprigs and lime wedges, if desired. Makes 4 servings.

Directions

Recipe by Linda Morten of Katy, Texas $50,000 grand prize, 2005 National Beef Cook-off