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Chipotle-Grilled Beef Shoulder Steaks with Corn Salsa

Chipotle-Grilled Beef Shoulder Steaks with Corn Salsa is a flavorful and simple grilled dinner that combines smoky chipotle seasoned beef with a fresh and vibrant corn salsa. The juicy steak is cooked quickly on a hot grill, then topped with sweet corn, tomatoes, cilantro, and lime for a bright and balanced bite. It is an easy meal that works perfectly for busy weeknights or casual gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chipotle-Grilled Beef Shoulder Steaks
  • 2 beef shoulder steaks
  • 2 tablespoons olive oil
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lime juice juice of 1 lime
Corn Salsa
  • 1 1/2 cups fresh corn kernels
  • 1/2 cup red onion diced
  • 1/2 cup tomatoes chopped
  • 1/4 cup cilantro chopped
  • 1 lime juice juice of 1 lime
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 jalapeno finely chopped

Equipment

  • Grill Pan or Outdoor Grill
  • Mixing Bowl
  • Knife

Method
 

  1. Pat the beef shoulder steaks dry with paper towels so the seasoning sticks well.
  2. In a bowl mix olive oil, chipotle chili powder, garlic powder, smoked paprika, salt, black pepper, and lime juice to form a thick seasoning paste.
  3. Rub the chipotle mixture over both sides of the steaks until evenly coated.
  4. Cover the steaks and let them rest for about 20 minutes so the spices absorb into the meat.
  5. Heat a grill pan or outdoor grill over medium-high heat and lightly oil the grates.
  6. Grill the steaks for about 4 to 5 minutes per side until a deep brown crust forms.
  7. Transfer the steaks to a plate and let them rest for 5 minutes before slicing.
  8. In a bowl combine corn kernels, diced red onion, chopped tomatoes, cilantro, lime juice, olive oil, salt, and chopped jalapeno.
  9. Mix the salsa until evenly combined and fresh looking.
  10. Slice the steaks across the grain and serve topped with the fresh corn salsa.

Notes

Fresh corn gives the salsa the best flavor, but frozen corn works well if thawed and dried. Leftover steak can be sliced and used in tacos, bowls, or salads the next day.