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Strip Steaks with Mango Salsa

 Strip Steaks with Mango Salsa
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!
4 ServingsPrep/Total Time: 25 min.


  • 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)


  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

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Strip Steaks with Mango Salsa (continued)

Wine (continued)
full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.