Ingredients:

4 boneless beef chuck top blade steaks, cut 1-inch thick (about 1 1/2 pounds)

Sauce:
1/2 cup prepared chunky salsa
1/4 cup ketchup
2 tablespoons packed brown sugar
1 tablespoon Dijon-style mustard

Method:

1. Combine sauce ingredients in small bowl; remove and reserve 1/2 cup.
2. 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.