| Ingredients: |
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| 2 |
Beef bottom round (western griller) steaks, cut 1 inch thick (12 to 16 ounces each) |
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Salt and pepper |
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| Marinade |
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| 1/3 cup |
fresh lime juice |
| 3 tablespoons |
minced green onion |
| 3 tablespoons |
water |
| 1-1/2 tablespoons |
vegetable oil |
| 1 tablespoon |
minced fresh ginger |
| 1/2 teaspoon |
salt |
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| Salsa |
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| 2 cups |
finely diced fresh mango |
| 2 tablespoons |
fresh lime juice |
| 2 tablespoons |
vegetable oil |
| 1 tablespoon |
minced fresh cilantro |
| 1 tablespoon |
minced green onion |
| 1 teaspoon |
minced fresh ginger |
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Salt and pepper |
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| Instructions: |
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| 1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. |
| 2. Just before grilling steak, combine salsa ingredients in medium bowl. Cover and refrigerate. |
| 3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 15 minutes for medium rare doneness, turning once or twice. (Do not overcook.) Carve steak into thin slices; season with salt and pepper, as desired. Serve with salsa. |
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| Makes 4 servings. |
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| Nutrition information per serving: 367 calories; 18 g fat (5 g saturated fat; 6 g monounsaturated fat); 98 mg cholesterol; 222 mg sodium; 16 g carbohydrate; 1.7 g fiber; 36 g protein; 10.2 mg niacin; 1.0 mg vitamin B6; 5.1 mcg vitamin B12; 4.0 mg iron; 56.2 mcg selenium; 6.6 mg zinc. |
