Steak with Spicy Papaya-Carrot Salsa

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