1Place beef steaks and 1/2 cup salsa in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Combine remaining 1/2 cup salsa and chopped cilantro, as desired; cover and refrigerate until ready to use.
2Remove steaks from marinade; discard marinade. Place steaks on the grill, turning occasionally.
4Charcoal: Grill over medium, ash-covered coals, uncovered, 10 to 14 minutes.
5Gas: Grill over medium heat on preheated grill, covered, 12 to 16 minutes.
6Carve steaks into thin slices; cut slices into bite-size pieces. Arrange chips on a platter. Top each chip evenly with reserved salsa mixture, beef, and guacamole. Garnish with cilantro leaf, if desired. Serve immediately.
This recipe for Grilled Salsa Steak Appetizer uses Omaha Steaks Flat Iron Steaks to create a dish that takes finger food to new and stylish heights.