- 1/2 cup prepared chunky salsa
- 1/4 cup ketchup
- 2 tablespoons packed brown sugar
- 1 tablespoon Dijon-style mustard
- 4 (6 ounce) boneless beef chuck top blade steaks, cut 1 inch thick (about 1-1/2 pounds)
- Preheat barbecue grill. Combine salsa, ketchup, brown sugar, and mustard in small bowl; remove and reserve 1/2 cup.
- Place beef steaks on grid over medium, ash-covered coals. Grill, uncovered, 18 to 22 minutes for medium rare to medium doneness, turning occasionally. Brush both sides with remaining sauce during last 5 minutes. Serve with reserved sauce.