Ingredients Jump to Instructions ↓

  1. 2 beef bottom round (western griller) steaks, cut 1-inch thick (12 to 16-ounces each)

  2. Marinade:

  3. 1/3 cup fresh lime juice

  4. 3 tablespoons minced green onion

  5. 3 tablespoons water

  6. 1-1/2 tablespoons vegetable oil

  7. 1 tablespoon minced fresh ginger

  8. 1/2 teaspoon salt

  9. Salsa:

  10. 2 cups finely diced fresh mango

  11. 2 tablespoons fresh lime juice

  12. 2 tablespoons vegetable oil

  13. 1 tablespoon minced fresh cilantro

  14. 1 tablespoon minced green onion

  15. 1 teaspoon minced fresh ginger

  16. Salt and ground black pepper

Instructions Jump to Ingredients ↑

  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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