1 beef top round steak, cut 3/4 to 1 inch thick, 1 pound
1 1/2 cups prepared chipotle salsa
2 medium limes, peel grated, juiced
1/2 teaspoon ground cumin
3 tablespoons chopped fresh cilantro
flour tortillas, warmed, optional
chopped fresh cilantro, optional

Combine salsa, lime peel and juice, and cumin in small bowl. Place beef steak in
food-safe plastic bag. Pour 3/4 cup salsa marinade over steak; turn steak to
coat. Close bag securely and marinate in refrigerator 6 hours or overnight.
Cover and reserve remaining marinade in refrigerator for sauce.
Remove steak from marinade; discard marinade. Place steak on grid over medium,

ash-covered coals. Grill 3/4-inch thick steak 8 to 9 minutes (1-inch thick steak
16 to 18 minutes) for medium rare doneness, turning occasionally. (Do not
overcook.)
Meanwhile stir 3 tablespoons cilantro into reserved marinade. Carve steak into
thin slices. Serve with sauce and tortillas, if desired. Garnish with cilantro,
if desired.
Makes 4 servings.
Calories 190, Fat 5 g, Carbs 7 g, Sodium 698 mg, Fiber 2.5 g.