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Steak with Mango Salsa

    1 lb. top round steak, cut 3/4-inch thick
    salt and pepper
    4 cups hot cooked couscous
    2 cups sugar snap peas, steamed

    1/4 cup fresh lime juice
    2 tablespoons minced green onion
    2 tablespoons water
    2 teaspoons minced fresh ginger
    2 cloves garlic, minced
    1/4 teaspoon salt

  Mango Salsa:
    1-1/2 cups finely diced fresh mango
    2 tablespoons minced green onion
    1 tablespoon fresh lime juice
    1 tablespoons minced fresh cilantro
    1 red serrano or jalapeno pepper, seeded, finely chopped

  Combine marinade ingredients. Place beef and marinade in sealable
 plastic bag; turn steak to coat. Refrigerate 6 hours to overnight,
 turning occasionally.

  Just before grilling, combine salsa ingredients in medium bowl.
 Cover and refrigerate until ready to serve.

  Remove steak from marinade, discarding marinade. Place steak on
 grid over medium, ash-covered coals. Grill, covered, about 19 to
 24 minutes for medium rare doneness, turning occasionally.

  Carve steak into thin slices. Season with salt and pepper, as
 desired. Serve with salsa, couscous and sugar snap peas.