Strip Steaks With Mango Salsa Recipes

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.
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Steps:

• Preheat grill pan or indoor electric grill to high heat. Squeeze juice of 1 lime over fish. Drizzle steaks with a little oil and rub oil into fish to coat. Season steaks with salt and pepper. Cook steaks 5 minutes on each side on hot grill.
• To assemble salsa, combine all ingredients for salsa in a small bowl.
• To make couscous, bring broth or water to a boil with curry powder, salt, oil, and raisins. Place couscous in a bowl. Add boiling liquid to bowl and cover. Let couscous stand 10 minutes. Fluff couscous with a fork and combine with scallions, carrot, orange pieces, and almonds.
• Top fish with salsa and serve with generous portions of curry couscous.
• Have some gourmet chips on hand for snacking with leftover salsa.

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.

Steps:

• Mix bell pepper, chilies and gingerroot in medium bowl. Stir in preserves, lime juice and mango.
• Set oven control to broil. Sprinkle both sides of beef with jerk seasoning. Place on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 to 10 minutes; turning once, until desired doneness. Serve with salsa mixture.

Steps:

• Combine soy sauce, olive oil, lime juice, vinegar, garlic, salt, black pepper, white pepper, garlic powder, oregano, cayenne pepper, cumin, and paprika in a container. Place flank steak in the marinade and refrigerate for 8 to 24 hours.
• Mix mango, avocado, lime juice, jalapeno, red onion, and cilantro together to make the salsa.
• Set an oven rack at least 6 inches from the heat source and preheat the oven's broiler.
• Remove flank steak from marinade and pat dry with paper towels.
• Broil flank steak on high, flipping at the halfway mark, until steaks are beginning to firm and are hot and slightly pink in the center, about 18 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
• Cut flank steak into small cubes. Wrap 8 tortillas in a paper towel and heat in the microwave until soft, 20 to 30 seconds. Serve steak on tortillas.

Steps:

• Prepare the marinade, add sliced steak and toss to coat.
• Refrigerate in an airtight container for up to 24 hours, tossing occasionally.
• For the salsa, mix all ingredients in a small bowl and set aside (Mixture may be covered and refrigerated up to 3 days).
• Remove steak from marinade and blot dry, then discard remaining marinade.
• In a skillet, warm the oil over medium heat.
• Add steak and onions, cooking until steak is well browned.
• Add bell peppers and continue to cook another 2 minutes.
• Spoon a small amount of the steak fajita mixture into the center of each tortilla and top with a spoonful or two of mango salsa.
• Serve immediately.

Steps:

• Mix first 6 ingredients in small bowl. Brush both sides of steaks with oil. Sprinkle teaspoon spice mixture over each side of each steak.
• Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 2 minutes per side for medium-rare. Serve, passing salsa separately.

Steps:

• Combine first 5 ingredients in medium bowl; stir in A.1. Refrigerate 1 hour.
• Cut steak into 4 pieces. Mix remaining ingredients until blended. Sprinkle evenly over both sides of steaks; rub into steaks.
• Heat large heavy skillet on high heat. Add steaks, in batches; cook 3 to 5 min. or until bottoms are blackened. Turn steaks over; cook 2 to 3 min. or until medium doneness (160°F). Serve with mango salsa.