Grilled Ribeyes with Mango Salsa

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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

	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.
	Combine tomatoes, mango, bell pepper, onions, jalapeno, lime juice, cilantro and pecans. Mix to combine and set aside.
	Place steaks on grid over medium ash-covered coals. Grill steaks uncovered 8-10 minutes for medium-rare to medium doneness, turning once.
	Remove steaks from grill and serve with mango salsa.

Need help with this recipe? Go to: Grilling, Pan Broiling