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.

 

STEAKS

Ingredients :

• 4 top round steaks (each ½ 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
• ¾ cup Spicy Papaya-Carrot Salsa (see below)

 

Method :

 

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 ¼ teaspoon salt, dividing evenly, and pepper.
2. Grill steaks 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Serve with avocado and salsa.

per serving: 343 calories; 3.6 g saturated fat; 10.3 g unsaturated fat; 92 mg cholesterol; 7.5 g carbohydrates; 41.8 g protein; 134.5 mg sodium; 3.8 g fiber

 

SPICY PAPAYA-CARROT SALSA (MAKES ABOUT 3 CUPS)

 

Chayote is a member of the gourd family, along with cucumbers, melons, and squash; it is mild tasting, with a crisp, pearlike texture. It is often used in salads and salsas, or baked and stuffed, like other squash. If you can’t find one, you can substitute honeydew melon instead, adding it after the mixture has been cooked and allowed to cool.

 

Ingredients :

 

• ¾ cup water
• 1 small chayote, peeled, seeded, and cut into ¼-inch dice
• 2 carrots, peeled and cut into ¼-inch dice
• ⅓ 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 ½-inch dice (2½ cups)

 

Method :

 

1. 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.
2. 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.
3. Serve cold, at room temperature, or warm (reheat over medium).

per serving: 16 calories; 0 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 3.7 g carbohydrates; 4 g protein; 7.4 mg sodium; 1 g fiber