Place all the ingredients (except the salt and Montreal Steak Spice) into a bowl and mix together until well combined.
Add your strip loin steaks to the mixture
Marinade for one hour or longer.
Season with Montreal Steak Spice and sea salt
Grill the steaks over hot coals to your liking
Combine all the ingredients in a glass or non-reactive bowl
Adjust seasonings and allow to rest for one hour
You can substitute fresh mint leaves for cilantro in the salsa fresca or even use a mix of both.
Chiltepin peppers are tiny, round peppers that pack a lot of heat and are most commonly used dried outside of Mexico and the southwestern USA.
Another option is to serve the dried chiltepin peppers in a bowl on the side and people can crush them and sprinkle the pepper flakes on their salsa to spice it up as much as they dare.
Tips for Making Grilled Steaks
When marinating the steak use a glass or non-reactive dish to avoid a chemical reaction between the metal and the acid in the marinade.
How long should you marinate a steak? The key is successful marinating is to avoid leaving your meat soaking in a marinade for too long. One hour is long enough to infuse the surface of the steak with the flavours of the ingredients you're using but not so long that the acid begins to "cook" the proteins as it does when you mix lime juice with raw seafood for ceviche.
Don't reuse the marinade - it should be discarded after use.
Use a meat thermometer if you are unsure on cooking times.
Make sure to let the steaks rest for around 5 minutes before cutting or serving. If you don't let them rest they will dry out and you'll lose a lot of flavor.
Make the salsa in advance (at least 1 hour) so it has time to marinate.
Grilled Steak with Beer Marinade and Salsa Fresca
Amount Per Serving
Calories 187Calories from Fat 126
% Daily Value*
Saturated Fat 1g6%
* Percent Daily Values are based on a 2000 calorie diet.