Marinate your favourite cut of meat in this versatile Salsa Marinade. Flank steak, boneless chicken and boneless pork work well with these flavourings.
Ingredients
1/2 cup (125 mL) Old El Paso™ Thick N' Chunky Salsa
2 tbsp (25 mL) fresh lime juice
2 cloves garlic
1/4 tsp (1 mL) each salt & pepper
1/4 cup (50 mL) olive oil
1 lb (500 g) boneless steak, pork or chicken
Instructions
In a glass bowl or baking dish, stir together the old el pasoᵀᴹ thick n' chunky salsa, fresh lime juice, and cloves garlic until evenly combined. Season the mixture with each salt & pepper, then whisk in the olive oil until the marinade looks smooth and slightly thickened.
Place the boneless steak in the same baking dish and pour the salsa marinade evenly over the meat, turning to coat all sides. Cover the dish and let the steak marinate 1 hour at room temperature, or up to 24 hours in the refrigerator, keeping it chilled the entire time for food safety.
When ready to cook, grill the boneless steak over medium-high heat or broil it, cooking until your desired tenderness is reached and the meat is cooked through or done to your preferred level. Let rest briefly before slicing to serve with any remaining old el pasoᵀᴹ thick n' chunky salsa from the dish.
Expert Tips
Add a touch of the Southwest by adding 2 tsp of dried cumin to this easy and delicious marinade.
Add a touch of the Southwest by adding 2 tsp of dried cumin to this easy and delicious marinade.
