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
Heat a grill pan over medium-high heat until very hot. Rub steaks all over with the oil and salt; season with pepper.
Grill steaks, turning once, 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Divide avocado and sauce among servings.