Ingredients
For the Grilled Ribeyes:
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup lime juice
2 tablespoons vegetable oil
2 cloves garlic, crushed
1 tablespoon chili powder
1 tablespoon brown sugar
4 beef ribeye or chuck top blade steaks, cut 3/4 inch thick
For the Mango Salsa:
2 cups tomatoes, diced
1 fresh mango, peeled and diced
1 bell pepper, seeded and diced
6 green onions (including tops), diced
1 large fresh jalapeno, seeded and diced
1/4 cup lime juice
1/2 cup fresh cilantro, chopped
1/4 cup pecan pieces, toasted
Directions
For the Grilled Ribeyes: Mix Worcestershire, soy sauce, lime juice, vegetable oil, garlic, chili powder and brown sugar. Place steaks in a sealable plastic bag. Pour mixture over steaks. Seal bag and turn to coat steaks. Refrigerate and marinate 15 to 30 minutes.
For the Mango Salsa: Meanwhile, stir together all of the salsa ingredients in a bowl and set aside.
To Prepare and Serve: Place steaks on grid over medium ash-covered coals. Grill steaks uncovered 8 to 10 minutes for medium-rare to medium doneness, turning once.
Remove steaks from grill and serve with Mango Salsa.
Notes
From http://www.cooking.com/recipes-and-more/recipes/grilled-ribeyes-with-mango-salsa-recipe-11757.aspx. Have not yet tried - found this one on the internet and marked it for future reference.
