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Grilled Ribeyes with Mango Salsa
A great combination well worth the prep time. |
Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4
| 4 |
beef ribeye or chuck top blade steaks, cut 3/4-inch thick |
| 1/4 |
cup Worcestershire sauce |
| 1/4 |
cup soy sauce |
| 1/4 |
cup lime juice |
| 2 |
Tbsp. vegetable oil |
| 2 |
cloves garlic, crushed |
| 1 |
Tbsp. chili powder |
| 1 |
Tbsp. brown sugar |
| 2 |
cups diced tomatoes |
| 1 |
fresh mango, peeled and diced |
| 1 |
bell pepper, seeded and diced |
| 6 |
green onions with tops, diced |
| 1 |
large fresh jalapeno, seeded and diced |
| 1/4 |
cup lime juice |
| 1/2 |
cup fresh cilantro, chopped |
| 1/4 |
cup pecan pieces, toasted |
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Mix Worcestershire, soy sauce, lime juice, vegetable oil, garlic, chili powder and brown sugar. Place steaks in a sealable plastic bag. Pour mixture over steaks. Seal bag and turn to coat steaks. Refrigerate and marinate 15-30 minutes. |
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Combine tomatoes, mango, bell pepper, onions, jalapeno, lime juice, cilantro and pecans. Mix to combine and set aside. |
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Place steaks on grid over medium ash-covered coals. Grill steaks uncovered 8-10 minutes for medium-rare to medium doneness, turning once. |
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Remove steaks from grill and serve with mango salsa. |
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| Need help with this recipe? Go to:
Grilling,
Pan Broiling |
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