Grilled Ribeyes with Mango Salsa Steaks
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Servings
Serves 4
Prep Time
10 minutes
Cook Time
20 minutes
Cooking Methods
Broiling
Grilling
Pan Broiling
Pan Frying or Sauté
Stir Fry
Beef Types
Chuck
Shortloin
Ingredients
- 4 beef ribeye or chuck top blade steaks, cut 3/4-inch thick
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 2 Tbsp. vegetable oil
- 2 cloves garlic, crushed
- 1 Tbsp. chili powder
- 1 Tbsp. brown sugar
- Mango Salsa
Instructions
Mix Worcestershire, soy sauce, lime juice, vegetable oil, garlic, chili powder and brown sugar. Place steaks in a sealable plastic bag. Pour mixture over steaks. Seal bag and turn to coat steaks. Refrigerate and marinate 15-30 minutes.
Place steaks on grid over medium ash-covered coals. Grill steaks uncovered 8-10 minutes for medium-rare to medium doneness, turning once.
Remove steaks from grill and serve with Mango Salsa.
Nutritional Information
Nutrition Info per serving: (1 serving, 5 1/2 oz.) 273 calories; 16 g fat (4 g saturated fat; 5 g monounsaturated fat); 66 mg cholesterol; 583 mg sodium; 12 g carbohydrate; 1.7 g fiber; 21 g protein; 3.6 mg niacin; 0.4 mg vitamin B6; 4.9 mcg vitamin B12; 2.9 mg iron; 31.5 mcg selenium; 7.7 mg zinc.
