Grilled Ribeyes with Mango Salsa
A great combination well worth the prep time. 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.
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