Steak With Spicy Papaya Carrot Salsa Recipes

SWEET-AND-SPICY STEAK

Steps:

• Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.
• Whisk all of the ingredients in a bowl.
• Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.

SPICY PAPAYA-CARROT SALSA

Steps:

• 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.
• 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).
• (Per Serving)
• Calories: 16
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Cholesterol: 0mg
• Carbohydrates: 3.7g
• Protein: .4g
• Sodium: 7.4mg
• Fiber: 1g

SPICY PAPAYA-CARROT SALSA

Steps:

• Bring 3/4 cup water, the chayote, and carrots to a boil in a medium saucepan. Add papaya, vinegar, chiles, sugar, and salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes.
• Remove from heat. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Serve warm, cold, or at room temperature.

SWEET AND SPICY SKIRT STEAK WITH MANGO SALSA

Steps:

• Preheat a grill to high heat.
• Mix together the brown sugar, chipotle, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Rub into the steaks and set aside for 15 minutes.
• While the steak rests, crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
• Lightly oil the grill grates. Grill steaks until well charred on the outside and medium-rare, about 2 1/2 minutes per side. Set aside to rest for 5 minutes then slice steaks across the grain and serve with the mango salsa and a lime wedge.
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STEAK WITH SPICY PAPAYA-CARROT SALSA

Steps:

• 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.
• Grill steaks 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Serve with avocado and salsa.
• 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.
• 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).
• (Per Serving)
• Calories: 343
• Saturated Fat: 3.6g
• Unsaturated Fat: 10.3g
• Cholesterol: 92mg
• Carbohydrates: 7.5g
• Protein: 41.8g
• Sodium: 134.5mg
• Fiber: 3.8g
• (Per Serving)
• Calories: 16
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Cholesterol: 0mg
• Carbohydrates: 3.7g
• Protein: .4g
• Sodium: 7.4mg
• Fiber: 1g

KIAWE-GRILLED FLANK STEAK AND SPICY GREEN PAPAYA SALAD

Steps:

• For the marinade: Place all dressing ingredients in blender and puree until smooth. Divide in half.
• For the steak: Marinate the steak covered and refrigerated overnight in half of the marinade/dressing. Remove steak and discard the marinade. Season with salt and pepper. Grill to medium rare and let rest 15 minutes. When slightly cooled, thinly slice across the grain.
• For the papaya salad: In a mixing bowl, toss the sliced steak, green papaya, onion, red pepper, and remaining dressing. Season with salt and pepper, to taste. Serve on a platter or over mixed greens.

STEAK WITH SPICY PAPAYA-CARROT SALSA

Steps:

• Heat a grill pan over medium-high heat until very hot. Rub steaks all over with the oil and salt; season with pepper.
• Grill steaks, turning once, 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Divide avocado and sauce among servings.

CARROT SALSA

Steps:

• Put the carrots in the bowl of a food processor and pulse until finely chopped.
• Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.

SPICY BARBECUED RIB-EYE STEAKS WITH SMOKED VEGETABLE SALSA

Steps:

• Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk corn oil into remaining spice mixture; set oil rub aside. Place steaks in two 13x9x2-inch glass dishes. Cover; chill steaks and oil rub at least 4 hours and up to 1 day.
• Prepare barbecue (medium-high heat). Brush steaks with some of oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub, about 5 minutes per side for medium-rare; let stand 5 minutes. Serve with Smoked Vegetable Salsa .

SKIRT STEAK WITH SPICY GREEN SALSA

Steps:

• In a small bowl, combine the chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle the mixture over the steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, for 10 minutes.
• Heat a grill to high; lightly oil the grates. Place the steak on the grill (fold thin end over so steak is an even thickness); cover. Cook, turning once, until the meat has reached the desired doneness, 4 to 6 minutes for medium-rare.
• Spicy Green Salsa
• Combine all ingredients with 1 tablespoon water in a small bowl. The salsa can be refrigerated for 3 to 4 days; cover with plastic wrap, pressing it directly on the surface to prevent discoloration.
• Potato Salad with Sour Cream and Scallions
• In a large pot, cover the potatoes with salted water. Bring to a boil; reduce the heat. Simmer until the potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
• Meanwhile, in a large bowl, whisk together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day. To serve, season the salad again with salt and pepper; fold in the scallions. Garnish with the bacon and more scallions, if desired.

PAPAYA-MARINATED GRILLED FLANK STEAK

Steps:

• In a large bowl, combine the papayas, soy sauce, and garlic.
• Using the back of a fork, smash the papaya until it forms a chunky paste.
• Remove 1/2 cup of the marinade and refrigerate.
• Add the flank steak and a generous amount of salt and pepper to the remaining marinade and refrigerate overnight, turning once.
• Heat a grill or grill pan to medium-high. Remove any excess marinade from the steak and discard. Grill each side of the steak for 5-7 minutes for medium rare. Allow to sit for 10 minutes on a cutting board, then slice against the grain into 1/2-inch slices.
• Serve with the reserved marinade.

HALIBUT STEAKS WITH PAPAYA MINT SALSA

Steps:

• In a small bowl, combine the papaya, onion, mint, chipotle pepper, 1 tablespoon oil and honey. Cover and refrigerate until serving., In a large skillet, cook halibut in remaining oil for 4-6 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

STEAK WITH CITRUS SALSA

Steps:

• In a shallow dish, combine the first six ingredients; add beef. Cover and refrigerate for 2 hours or overnight, turning occasionally. , Drain and discard marinade. Broil or grill steak, uncovered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Combine salsa ingredients in a bowl. Cut steak across the grain into thin slices. Serve with salsa.

PAPAYAS

Steps:

• Ripe papayas contain a nearly three-day supply of vitamin C and significant amounts of vitamins A and E, all powerful antioxidants. Papayas may also help improve skin and strengthen nails and hair. Ripe papaya is best known as a potent digestive aid, due to its high fiber content. Unripe, green papaya contains high levels of the digestive enzyme papain, which behaves much like those enzymes produced by the stomach's gastric juices. The fruit also contains a high amount of folate, which aids in cell production and helps prevent anemia.
• Choose slightly soft papayas with reddish-orange skin. Yellowish fruit will take several days to ripen. Depending on the variety, a papaya's flesh will appear yellow, orange, or a shade of salmon or red when ripe.
• To speed ripening, place the papaya in a paper bag with a banana, which releases the compound ethylene and hastens the process. Ripe papayas will keep for up to a week in the refrigerator.
• To serve, cut a papaya like a melon and remove the seeds, then squeeze lemon or lime juice on top. The acidity of the citrus will enhance the papaya's sweetness. The seeds, which have a slightly peppery taste, are edible as well. Sprinkle a few on a salad or use as a garnish. Unripe green papayas are delicious in Thai-and Vietnamese-style salads.
• The enzyme papain, found in green papaya, reduces the itch and irritation caused by mosquito bites. Simply rub a bite with a piece of the thinly sliced fruit.
• Do not try this remedy if you are allergic to insect venoms.)
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