This isn’t exactly an authentic Mexican recipe, but it’s close enough for Cino de Mayo. Presented by the Cattlemen’s Beef Board and National Cattlemen’s Beef Association (“Beef, it’s what’s for dinner”), it’s a stylish, fresh way to serve guacamole or salsa with tortilla chips. Just add some steak to it!

The total recipe time is 35 to 40 minutes. It’s delicious with beer, savory cocktails and wine.

Find more steak-sational recipes at BeefItsWhatsForDinner.com.

RECIPE: GRILLED SALSA STEAK APPETIZER

Ingredients For 24 Pieces

1. PLACE the beef steaks and 1/2 cup of the salsa in food-safe plastic bag; turn steaks to coat. Close the bag securely and marinate in the refrigerator 15 minutes to 2 hours.

2. COMBINE the remaining 1/2 cup salsa and chopped cilantro; cover and refrigerate until ready to use.

3. REMOVE the steaks from the marinade; discard marinade (always discard a marinade when finished; bacteria, which die when the protein is cooked, can remain present in the marinade). Place the steaks on a grill over medium-hot, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

4. CARVE the steaks into thin slices; cut the slices into bite-size pieces.

5. ARRANGE the tortilla chips on a platter. Top each chip evenly with the reserved salsa mixture, a piece of beef and topping of guacamole. Garnish with a cilantro leaf. Serve immediately.

Flat iron steak (also called top blade or patio steak) is cut from the shoulder of the steer (the top blade roast), producing a cut that is flavorful, but a bit tougher because it’s cut with the grain. It thus requires marinating and cooking to no more doneness than medium; but produces a piece of beef with deep, rich flavor.

If it seems like a newer cut, it is. It was developed by teams at the University of Nebraska and the University of Florida, with research funded by the National Cattleman’s Beef Association.

The problem presented to the university researchers was the best way to use a challenging cut of beef from the shoulder of the steer. Though a flavorful and relatively tender cut of meat, the top blade roast has a serious flaw in the middle of it; an impossibly tough piece of connective tissue running through the middle.

To make the flat iron steak, the top blade roast is separated into two pieces by cutting horizontally through the center to remove the heavy connective tissue. The result: the roast was turned into tasty, tender, economical steaks.

See our beef glossary for the different cuts of beef.