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Strip Steaks with Mango Salsa Recipe

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Carrots add beautiful color and texture to this very flavorful mango salsa, which is served over well-seasoned New York strips. This tasty dish, created by our Test Kitchen, will make you star of the cookout!

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Strip Steaks with Mango Salsa Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1 cup chopped carrots
1 cup chopped peeled mango
1 medium ripe avocado, peeled and diced
1/4 cup chopped sweet red pepper
5 teaspoons lime juice
2 tablespoons minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 tablespoon taco seasoning
4 boneless beef top loin steaks (8 ounces each)

Directions

Place 1/2 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain and cool.
In a small bowl, combine the mango, avocado, red pepper, lime juice, cilantro, salt, cumin and carrots. Refrigerate until serving.
Sprinkle taco seasoning over both sides of steaks. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with mango salsa. Yield: 4 servings.

Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.

Originally published as Strip Steaks with Mango Salsa in Simple & Delicious July/August 2007, p41

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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