Grilled Steak With Mango Salsa Recipes

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SWEET AND SPICY SKIRT STEAK WITH MANGO SALSA



Sweet and Spicy Skirt Steak with Mango Salsa image

Grill skirt steak coated with a brown sugar-chipotle rub and serve it with a mango-habanero salsa.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons packed light brown sugar
Pinch of chipotle chile powder
Kosher salt and freshly ground black pepper
1 pound skirt steak, trimmed and cut into 4 equal portions
1 clove garlic
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon olive oil, plus more for oiling the grill grates
1 habanero chile, stemmed, seeded, and finely chopped
1 ripe mango, peeled, seeded and diced (about 1 1/4 cups)
2 limes, 1 juiced and 1 cut into wedges
2 scallions, thinly sliced

Steps:

  • Preheat a grill to high heat.
  • Mix together the brown sugar, chipotle, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Rub into the steaks and set aside for 15 minutes.
  • While the steak rests, crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
  • Lightly oil the grill grates. Grill steaks until well charred on the outside and medium-rare, about 2 1/2 minutes per side. Set aside to rest for 5 minutes then slice steaks across the grain and serve with the mango salsa and a lime wedge.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SKIRT STEAK WITH MANGO SALSA AND ROMAINE



Skirt Steak with Mango Salsa and Romaine image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 13

1 clove garlic
Kosher salt and freshly ground black pepper
1 mango, peeled, seeded and diced (about 1 1/4 cups)
2 scallions, thinly sliced (white and green parts)
1/2 habanero chile, stemmed, seeded, and finely chopped,
Juice of 1 lime (about 2 tablespoons)
1 tablespoon extra-virgin olive oil
2 tablespoons coarsely chopped fresh cilantro
1 1/2-pounds skirt steak
3 tablespoons extra-virgin olive oil
2 teaspoons ground allspice
8 to 10 leaves Romaine, for serving
1 to 2 Kirby cucumber, sliced, for serving

Steps:

  • 1. Preheat a grill to high.
  • 2. Crush garlic clove, sprinkle with 1/4 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Mix garlic paste together with mango, scallions, habanero, lime juice, 1 tablespoon olive oil, and cilantro. Set aside.
  • 3. Pat steak dry and trim and if needed, cut in half to fit grill. Combine remaining 3 tablespoons olive oil, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl and rub on both sides of steak. Grill until slightly charred, crisp, and medium-rare, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Slice meat into about 3-inch long sections; thinly slice each section.
  • 4. Place sliced steak on a serving platter with salsa, romaine leaves, and cucumber slices.

Nutrition Facts : Calories 417, Fat 23 grams, SaturatedFat 6.5 grams, Cholesterol 97 milligrams, Sodium 239 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 37 grams

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