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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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