Strip Steaks with Mango-Peach Salsa

Name: Strip Steaks with Mango-Peach Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 680 grams beef boneless New York strip steaks (about; 1 teaspoon Caribbean jerk seasoning; 2 teaspoons finely chopped seeded jalapeño chilies; 1 teaspoon finely chopped or grated gingerroot or 1/4 teaspoon ground ginger; 1 Tbsp lime juice; 237 milliliters small mango, chopped; 59 milliliters peach preserves; 59 milliliters finely chopped red bell pepper

Strip Steaks with Mango-Peach Salsa might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 514 calories, 34g of protein, and 32g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Mexican cuisine. A mixture of gingerroot, bell pepper, jalapeño chilies, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Mix bell pepper, chilies and gingerroot in medium bowl. Stir in preserves, lime juice and mango.

Ingredients you will need

Bell Pepper

Ginger

Lime Juice

Preserves

Chili Pepper

Mango

Equipment you will use

Bowl

Set oven control to broil.

Equipment you will use

Oven

Sprinkle both sides of beef with jerk seasoning.

Ingredients you will need

Jerk Seasoning

Beef

Place on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 to 10 minutes; turning once, until desired doneness.

Equipment you will use

Broiler Pan

Serve with salsa mixture.

Ingredients you will need

Salsa

Equipment

Bowl

Oven

Broiler Pan

Ingredients

Servings:

680grams

beef boneless New York strip steaks (about 1teaspoon

Caribbean jerk seasoning 2teaspoons

finely chopped seeded jalapeño chilies 1teaspoon

finely chopped or grated gingerroot or 1/4 teaspoon ground ginger 1Tbsp

lime juice 237milliliters

small mango, chopped 59milliliters

peach preserves 59milliliters

finely chopped red bell pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The DeLoach Russian River Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.