Ancho Garlic Steaks with Summer Salsa

Name: Ancho Garlic Steaks with Summer Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 2 boneless beef top loin steaks (1-1/4 inches thick and 8 ounces each); 2 teaspoons ground ancho chile pepper; 1 teaspoon garlic salt; SALSA:; 1 cup seeded diced watermelon; 1 cup fresh blueberries; 1 medium tomato, chopped; 1/4 cup finely chopped red onion; 1 tablespoon minced fresh mint; 1-1/2 teaspoons grated fresh gingerroot; 1/4 teaspoon salt

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

The first time I tasted this, I was amazed how well the blueberries and watermelon went with the peppery steak. Use whatever fruits are in season so you can serve this anytime. —Veronica Callaghan, Glastonbury, Connecticut

Ingredients

2 boneless beef top loin steaks (1-1/4 inches thick and 8 ounces each)
2 teaspoons ground ancho chile pepper
1 teaspoon garlic salt
SALSA:
1 cup seeded diced watermelon
1 cup fresh blueberries
1 medium tomato, chopped
1/4 cup finely chopped red onion
1 tablespoon minced fresh mint
1-1/2 teaspoons grated fresh gingerroot
1/4 teaspoon salt

Directions

1. Rub steaks with chili pepper and garlic salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-9 minutes on each side.
2. In a bowl, combine salsa ingredients. Cut steak into slices; serve with salsa.

Nutrition Facts

3 ounces cooked beef with 1/2 cup salsa: 195 calories, 5g fat (2g saturated fat), 50mg cholesterol, 442mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit.

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