A papaya salsa with fiery Scotch bonnet chiles makes a colorful—and spicy—condiment for grilled steak. The salsa also goes well with grilled fish, particularly snapper. For less heat, seed the chiles before slicing them.

　　

Ingredients

serves 4

　　

Steak

4 top round steaks (each 1/2 inch thick and 4 to 5 ounces)

　　2 teaspoons neutral-tasting oil, such as canola or safflower

　　Coarse salt and freshly ground pepper

　　1 firm, ripe avocado, halved lengthwise, pitted, peeled, and cut into 8 wedges

　　3/4 cup Spicy Papaya-Carrot Salsa (recipe follows)

　　

SPICY PAPAYA-CARROT SALSA

3/4 cup water

　　1 small chayote, peeled, seeded, and cut into 1/4-inch dice

　　2 carrots, peeled and cut into 1/4-inch dice

　　1/3 cup distilled white vinegar

　　1 or 2 fresh Scotch bonnet chiles, thinly sliced

　　1 teaspoon light brown sugar

　　Coarse salt

　　1 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1/2-inch dice (2 1/2 cups)

　　(makes about 3 cups)

　　

Steak

Step 1

Heat a grill (or grill pan) to medium high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 4 to 5 seconds). Rub the steaks all over with the oil; season with 1/4 teaspoon salt, dividing evenly, and pepper.

　　

Step 2

Grill steaks 1 to 2 minutes per side for medium-rare. Transfer steaks to four plates. Serve with avocado and salsa.

　　

SPICY PAPAYA-CARROT SALSA

Step 3

Bring the water, chayote, and carrots to a boil in a medium saucepan. Add vinegar, chiles, sugar, and 1 teaspoon salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.

　　

Step 4

Remove from heat; let cool slightly. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Season with more salt, if desired. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing. Serve cold, at room temperature, or warm (reheat over medium).

　　

Nutrition Information

Step 5

(Per Serving)

　　

Step 6

Calories: 343

　　

Step 7

Saturated Fat: 3.6g

　　

Step 8

Unsaturated Fat: 10.3g

　　

Step 9

Cholesterol: 92mg

　　

Step 10

Carbohydrates: 7.5g

　　

Step 11

Protein: 41.8g

　　

Step 12

Sodium: 134.5mg

　　

Step 13

Fiber: 3.8g

　　

Nutrition Information (SPICY PAPAYA-CARROT SALSA)

Step 14

(Per Serving)

　　

Step 15

Calories: 16

　　

Step 16

Saturated Fat: 0g

　　

Step 17

Unsaturated Fat: 0g

　　

Step 18

Cholesterol: 0mg

　　

Step 19

Carbohydrates: 3.7g

　　

Step 20

Protein: .4g

　　

Step 21

Sodium: 7.4mg

　　

Step 22

Fiber: 1g

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