Grilled Steak with Mango Salsa
Cut: Top Round Steak
Marinade time: 6 hours to overnight
Total recipe time: 1 hour |
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Ingredients
1 pound beef top round steak, cut 3/4 inch thick
Salt and pepper
4 cups hot cooked couscous
2 cups sugar snap peas, steamed
Marinade:
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 tablespoon minced fresh cilantro
1 red serrano or red jalapeño pepper, seeded, finely chopped
Instructions
- Combine marinade ingredients. Place beef 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 8 to 9 minutes for medium rare (145°F) doneness, turning occasionally.
- Carve steak into thin slices. Season with salt and pepper, as desired. Serve with salsa, couscous and sugar snap peas. Makes 4 servings.
Nutrition information per serving: 431 calories; 36 g protein; 56 g carbohydrate; 7 g fat; 145 mg sodium; 71 mg cholesterol; 8.0 mg niacin; 0.7 mg vitamin B6; 2.1 mcg vitamin B12; 4.4 mg iron; 5.2 mg zinc.
This recipe is an excellent source of protein, iron, zinc, niacin, vitamin B6 and vitamin B12.
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