Flat Iron Grill with Red Pepper-Mango Salsa
Cut: Flat Iron / Top Blade Steak
Preparation Time: 15 Minutes
Cook Time: 25 minutes |
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Main Ingredients:
1-1/2 to 2 pounds flat iron (top blade) steaks, cut 1-inch thick
Red Pepper-Mango Salsa:
2 fresh mangoes, peeled, diced
1 red bell pepper, diced (1/4-inch)
1 jalapeno pepper, seeded, minced
2 tablespoons fresh lime juice
1/4 teaspoon salt
Honey-Lime Glaze:
2 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon salt
Directions:
- Combine glaze ingredients in small bowl. Combine salsa ingredients in medium bowl.
- Place beef steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Brush with glaze during grilling.
- Remove steaks when instant-read thermometer registers 140F for medium rare; 155F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145F for medium rare; 160F for medium.) Carve across the grain into thin slices. Serve with salsa. Makes 6 to 8 servings.
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