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Steak with Spicy Papaya-Carrot Salsa

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)

Need to make a substitution?

Preparation

  1. 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.

  2. 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).

  3. 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

  4. 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

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