Ingredients

• 2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
• 1 cup Wholly Salsa® dip, divided
• 2 tablespoons fresh cilantro
• 24 large corn tortilla chips
• 1/2 cup Wholly Guacamole® dip
• 24 fresh cilantro leaves (optional)

1. Place 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.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145ºF) to medium (160ºF) doneness, turning occasionally.
3. Carve steaks into thin slices; cut slices into bite-size pieces. Arrange chips on platter. Top each chip evenly with reserved salsa mixture, beef and guacamole. Garnish with cilantro leaf, if desired. Serve immediately.