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Steak with Spicy Papaya-Carrot Salsa


A papaya salsa spiced with fiery Scotch bonnet chiles is a colorful condiment for grilled steak.

  • Servings: 4

Photography: James Baigrie

Source: Martha Stewart Living, January 2005


  • 4 top round steaks (each 1/2 inch thick and 4 1/2 ounces)
  • 2 teaspoons vegetable or canola oil
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1 small avocado, pitted, peeled, and cut into 8 wedges
  • 3/4 cup Spicy Papaya-Carrot Salsa


  1. Heat a grill pan over medium-high heat until very hot. Rub steaks all over with the oil and salt; season with pepper.

  2. Grill steaks, turning once, 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Divide avocado and sauce among servings.

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