Steak with Spicy Papaya-Carrot Salsa

Name: Steak with Spicy Papaya-Carrot Salsa
Yield: serves 4
Ingredients: 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)

January 26, 2012

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.

Recipe information

Yield
serves 4

Ingredients

Steak

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)

SPICY PAPAYA-CARROT SALSA

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)

Preparation

Steak
Step 1
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.
Step 2
Grill steaks 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Serve with avocado and salsa.
SPICY PAPAYA-CARROT SALSA
Step 3
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.
Step 4
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).
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 343
Step 7
Saturated Fat: 3.6g
Step 8
Unsaturated Fat: 10.3g
Step 9
Cholesterol: 92mg
Step 10
Carbohydrates: 7.5g
Step 11
Protein: 41.8g
Step 12
Sodium: 134.5mg
Step 13
Fiber: 3.8g
Nutrition Information (SPICY PAPAYA-CARROT SALSA)
Step 14
(Per Serving)
Step 15
Calories: 16
Step 16
Saturated Fat: 0g
Step 17
Unsaturated Fat: 0g
Step 18
Cholesterol: 0mg
Step 19
Carbohydrates: 3.7g
Step 20
Protein: .4g
Step 21
Sodium: 7.4mg
Step 22
Fiber: 1g

Power Foods

Recipe information

Ingredients

Steak

SPICY PAPAYA-CARROT SALSA

Preparation

Steak

Step 1

Step 2

SPICY PAPAYA-CARROT SALSA

Step 3

Step 4

Nutrition Information

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13

Nutrition Information (SPICY PAPAYA-CARROT SALSA)

Step 14

Step 15

Step 16

Step 17

Step 18

Step 19

Step 20

Step 21

Step 22

Recipe notes