Recipe Image

Tropical Fiesta Steak

  • 30 m
  • 45 m
Diabetic Living Magazine
“Pickapeppa sauce is a tart-sweet, slightly hot seasoning sauce from Jamaica. Along with fruit nectar and mint, the Pickapeppa sauce does a great job of flavoring the marinade for the steak in this dinner recipe.”

Ingredients

    • ⅓ cup mango, pear or apricot nectar
    • ¼ cup snipped fresh mint or basil or 1 tablespoon dried mint, crushed
    • ¼ cup sliced green onions
    • 3 tablespoons Pickapeppa sauce or spicy brown mustard
    • 1 tablespoon cooking oil
    • 1 tablespoon lemon juice
    • ⅛ teaspoon salt
    • Several dashes bottled hot pepper sauce
    • 1 (1 pound) boneless beef top sirloin steak, cut 1 inch thick
    • ½ cup chopped red sweet pepper
    • ½ cup chopped red apple or pear
    • ½ cup chopped peeled mango, unpeeled peach or unpeeled nectarine
    • ¼ cup sliced celery
    • Fresh mint sprigs (optional)

Directions

  • 1 Prepare marinade: In a small bowl, stir together nectar, snipped or dried mint, 2 tablespoons of the green onions, the Pickapeppa sauce or spicy brown mustard, oil, lemon juice, salt and hot pepper sauce. Remove ¼ cup of the marinade; cover and refrigerate until serving time.
  • 2 Place steak in a resealable plastic bag set in a shallow bowl. Pour remaining marinade over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 12 to 24 hours, turning bag occasionally.
  • 3 Prepare fruit relish: In a small bowl, combine sweet pepper, apple, mango, celery and the remaining 2 tablespoons green onions. Cover and refrigerate for up to 24 hours.
  • 4 Drain steak, discarding marinade. Place steak on rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 14 to 18 minutes for medium-rare doneness (145°F) or 18 to 22 minutes for medium doneness (160°F).
  • 5 To serve, thinly slice steak across the grain. Serve with fruit relish and drizzle with the reserved ¼ cup marinade. If desired, garnish with mint sprigs.
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