In the Kitchen: Texas Beef Council's Grilled Ribeyes & Mango Salsa - KLTV.com - Tyler, Longview, Jacksonville |ETX News

6/1/07

In the Kitchen: Texas Beef Council's Grilled Ribeyes & Mango Salsa

Grilled Ribeyes with Mango Salsa

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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