Sweet And Spicy Skirt Steak With Mango Salsa Recipes

GRILLED STEAK WITH MANGO SALSA

Steps:

• Combine marinade ingredients. Place beef Top Round Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• Just before grilling steak, combine salsa ingredients in medium bowl. Cover and refrigerate until ready to serve.
• Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, about 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook).
• Carve steak into thin slices. Season with salt and pepper, as desired. Serve with salsa, couscous and sugar snap peas.

SKIRT STEAK WITH MANGO SALSA AND ROMAINE

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.

STRIP STEAKS WITH MANGO SALSA

Steps:

• Place 1/2 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain and cool. , In a small bowl, combine the mango, avocado, red pepper, lime juice, cilantro, salt, cumin and carrots. Refrigerate until serving. , Sprinkle taco seasoning over both sides of steaks. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mango salsa.

SPICY MANGO SALSA

Steps:

• In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
• Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

SPICY SKIRT STEAK

Steps:

• At home
• One hour before packing, mix together the olive oil, lime juice, garlic, cumin, and coriander. Place the steaks in a resealable freezer bag and pour in the marinade, making sure the steaks are completely coated. Refrigerate.
• At the tailgate
• Prepare coals for a hot fire. When the coals are ready, transfer the skirt steaks directly from the marinade to the grill and cook for 8 to 9 minutes, turning once, for medium-rare, 9 to 10 minutes for medium. Transfer the steaks to a cutting board and let them rest for 5 minutes. While the steaks are resting, transfer the sliced onion, pepper, and cilantro to a medium serving bowl. Place the limes, cut side down, on the grill until they brown slightly, about 4 minutes. Set aside. Cut the steaks into 1/2-inch strips, then add them to the bowl with the onion mixture. Season with the hot sauce and salt, then squeeze the grilled limes over everything. Toss together and serve.

ABSOLUTE BEST MANGO SALSA

Steps:

• Mix first six ingredients together in large bowl.
• Add jalapeno to taste (I usually use about 3/4 of a medium-sized jalapeno, which gives it quite a quick!).
• Refrigerate for at least 30 minutes to an hour to allow flavors to mellow.
• Immediately before serving, give salsa a quick stir. May be stored in a sealed container for several days.

SKIRT STEAK WITH SPICY GREEN SALSA

Steps:

• In a small bowl, combine the chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle the mixture over the steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, for 10 minutes.
• Heat a grill to high; lightly oil the grates. Place the steak on the grill (fold thin end over so steak is an even thickness); cover. Cook, turning once, until the meat has reached the desired doneness, 4 to 6 minutes for medium-rare.
• Spicy Green Salsa
• Combine all ingredients with 1 tablespoon water in a small bowl. The salsa can be refrigerated for 3 to 4 days; cover with plastic wrap, pressing it directly on the surface to prevent discoloration.
• Potato Salad with Sour Cream and Scallions
• In a large pot, cover the potatoes with salted water. Bring to a boil; reduce the heat. Simmer until the potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
• Meanwhile, in a large bowl, whisk together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day. To serve, season the salad again with salt and pepper; fold in the scallions. Garnish with the bacon and more scallions, if desired.

SWEET & SPICY MANGO PINEAPPLE SALSA

Steps:

• Peel and cut mango into cubes, discard seed.
• Dice pineapple, saved juice.
• All other ingredients can be diced in the food processor. Careful not to over "pulse" to too fine a texture.
• Combine all ingredients and let sit for one hour or more before serving.
• Serve with tortilla chips.
• Notes:.
• Use more or less of your favorite ingredients.
• Sometimes the jalapenos are not very spicy, feel free to add hot sauce (Tobasco) to spice it up if desired.