Grilled Ribeyes with Mango Salsa

Grilled Ribeyes with Mango Salsa
  • 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
  • 2 cups diced tomatoes
  • 1 fresh mango, peeled and diced
  • 1 bell pepper, seeded and diced
  • 6 green onions with tops, diced
  • 1 large fresh jalapeno, seeded and diced
  • 1/4 cup lime juice
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup pecan pieces, toasted

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.

Combine tomatoes, mango, bell pepper, onions, jalapeno, lime juice, cilantro and pecans. Mix to combine and set aside.

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.