Recipe Book - Grilled Ribeyes with Mango Salsa

Grilled Ribeyes with Mango SalsaA great combination well worth the prep time.

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Prep: 10 minutesCook: 20 minutesServings: Serves 4
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.