Steak with Spicy Papaya-Carrot Salsa Recipe

Name: Steak with Spicy Papaya-Carrot Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); 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)

Servings: persons

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)
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)

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).
2
Rub the steaks all over with the oil; season with 1/4 teaspoon salt, dividing evenly, and pepper.
3
Grill steaks 1 to 2 minutes per side for medium-rare.
4
Transfer steaks to four plates.
5
Serve with avocado and salsa.
6
Bring the water, chayote, and carrots to a boil in a medium saucepan.
7
Add vinegar, chiles, sugar, and 1 teaspoon salt.
8
Return to a boil.
9
Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.
10
Remove from heat; let cool slightly.
11
Process one-third of mixture in a food processor; return to saucepan, and stir to combine.
12
Season with more salt, if desired.
13
Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing.
14
Serve cold, at room temperature, or warm (reheat over medium).
15
(Per Serving)
16
Calories: 343
17
Saturated Fat: 3.6g
18
Unsaturated Fat: 10.3g
19
Cholesterol: 92mg
20
Carbohydrates: 7.5g
21
Protein: 41.8g
22
Sodium: 134.5mg
23
Fiber: 3.8g
24
(Per Serving)
25
Calories: 16
26
Saturated Fat: 0g
27
Unsaturated Fat: 0g
28
Cholesterol: 0mg
29
Carbohydrates: 3.7g
30
Protein: .4g
31
Sodium: 7.4mg
32
Fiber: 1g

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Steak with Spicy Papaya-Carrot Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steak with Spicy Papaya-Carrot Salsa

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