• 1/2 cup chunky style prepared salsa
• 1/4 cup ketchup
• 2 Tbs. brown sugar, packed
• 1 Tbs. Dijon mustard
• 4 boneless beef chuck top blade steaks, well-trimmed, cut 1 inch thick

In a small bowl, combine first 4 ingredients and mix well. Reserve 1/2 cup sauce. Place beef steaks on grid over medium ash-covered coals. Grill uncovered 18-22 minutes for medium rare to medium doneness, turning occasionally and brushing both sides with remaining sauce during last 5 minutes of grilling. Cook longer is desired. Serve steaks with reserved sauce.

Per serving: calories 210, fat 12.1g, 52% calories from fat, cholesterol 45mg, protein 13.0g, carbohydrates 12.4g, fiber 0.6g, sugar 9.4g, sodium 377mg, diet points 5.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 0.0, Lean meat: 1.8, Fat: 1.4, Sugar: 0.7, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Zinfandel, or Pinot Noir.