Caribbean Steak with Mango Salsa
Prep: 15 minutes plus standing
Grill: 14 minutes • Serves: 4
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped, seeded jalapeño pepper
1 tablespoon finely diced red onion
1 tablespoon fresh lime juice
1/8 teaspoon salt
1-1/4 pounds boneless beef top sirloin steak (about 1-inch thick)
1 tablespoon lower sodium Caribbean jerk seasoning blend
1. Prepare outdoor grill for direct grilling over medium heat. In medium bowl, stir mango, cilantro, jalapeño, onion, lime juice and salt; refrigerate. Makes about 1 cup.
2. Sprinkle both sides of steak with seasoning blend. Place steak on hot grill rack; cover and cook 14 minutes or until internal temperature reaches 135° for medium rare, turning once. Transfer steak to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)
3. Serve steak topped with mango salsa.
Approximate nutritional values per serving (3-1/2 ounces steak, 1/4 cup salsa):
210 Calories, 6g Fat (2g Saturated), 85mg Cholesterol,
360mg Sodium, 10g Carbohydrates, 1g Fiber, 32g Protein
Chef Tip:
Cutting a Mango
Cut a thin slice off both ends of mango and place cut side down on cutting board with the narrow side facing you; cutting as close to the center seed as possible, cut 1 side of mango lengthwise, then rotate and slice the other side; score the mango flesh inside the skin lengthwise, then crosswise, then push the skin inside out to easily remove the chopped mango; chopped mango can be refrigerated up to 3 days or frozen up to 6 months