STEAK WITH SPICY PAPAYA-CARROT SALSA

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Steak with Spicy Papaya-Carrot Salsa image

A papaya salsa with fiery Scotch bonnet chiles makes a colorful-and spicy-condiment for grilled steak. The salsa also goes well with grilled fish, particularly snapper. For less heat, seed the chiles before slicing them.

Yield serves 4

Number Of Ingredients 14

4 top round steaks (each 1/2 inch thick and 4 to 5 ounces)
2 teaspoons neutral-tasting oil, such as canola or safflower
Coarse salt and freshly ground pepper
1 firm, ripe avocado, halved lengthwise, pitted, peeled, and cut into 8 wedges
3/4 cup Spicy Papaya-Carrot Salsa (recipe follows)
3/4 cup water
1 small chayote, peeled, seeded, and cut into 1/4-inch dice
2 carrots, peeled and cut into 1/4-inch dice
1/3 cup distilled white vinegar
1 or 2 fresh Scotch bonnet chiles, thinly sliced
1 teaspoon light brown sugar
Coarse salt
1 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1/2-inch dice (2 1/2 cups)
(makes about 3 cups)

Steps:

  • Heat a grill (or grill pan) to medium high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 4 to 5 seconds). Rub the steaks all over with the oil; season with 1/4 teaspoon salt, dividing evenly, and pepper.
  • Grill steaks 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Serve with avocado and salsa.
  • Bring the water, chayote, and carrots to a boil in a medium saucepan. Add vinegar, chiles, sugar, and 1 teaspoon salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.
  • Remove from heat; let cool slightly. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Season with more salt, if desired. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing. Serve cold, at room temperature, or warm (reheat over medium).
  • (Per Serving)
  • Calories: 343
  • Saturated Fat: 3.6g
  • Unsaturated Fat: 10.3g
  • Cholesterol: 92mg
  • Carbohydrates: 7.5g
  • Protein: 41.8g
  • Sodium: 134.5mg
  • Fiber: 3.8g
  • (Per Serving)
  • Calories: 16
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Cholesterol: 0mg
  • Carbohydrates: 3.7g
  • Protein: .4g
  • Sodium: 7.4mg
  • Fiber: 1g

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