Honey and soy-glazed steaks with mango and chilli salsa
- Published: 31 May 08
- Updated: 18 Mar 24
The fresh, juicy mango salsa, with a hint of chilli, perfectly complements the succulent barbecued steak.
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Serves 4
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Takes 10 min to make, 6-14 min to barbecue, plus 30 min’ marinating and 5 min' resting
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Ingredients
- 6 tbsp clear honey
- 4 tbsp dark soy sauce
- Large pinch of five-spice powder
- 4 x 225-300g good rib-eye or sirloin steaks, about 2.5cm thick
- Oil, for brushing
For the mango and chilli salsa
- 1 large, ripe but firm mango, peeled, stoned and diced
- 1 red chilli, deseeded and finely sliced
- 3 spring onions, thinly sliced on the diagonal
- 1 tbsp lime juice
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Method
- Mix the honey, soy sauce and five-spice powder in a shallow dish with plenty of freshly ground black pepper. Add the steaks and massage the mixture well into both sides. Cover and set aside for 30 minutes.
- If using a charcoal barbecue, light it about 30 minutes before you want to cook. If using a gas barbecue, preheat it 10 minutes beforehand.
- Season the steaks all over with a little salt. Brush the cooking grate with oil, add the steaks and barbecue directly over a high heat for 3 minutes each side for rare; 4-5 minutes for medium; or 6-7 minutes for well-done. Set aside, covered with foil, to rest for 5 minutes.
- Meanwhile, mix the salsa ingredients together with a pinch of salt and serve with the steaks.
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- Recipe from June 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 431kcals
- Fat
- 13g (5g saturated)
- Protein
- 54g
- Carbohydrates
- 25.9g (24.4g sugar)
- Salt
- 3.1g
delicious. tips
Cooking temperature: direct over a high heat.
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Great marinade for all types of meat – add ginger and garlic, omit five spice, or whatever appeals. The salsa is hot and sour and fresh. Great flavours for little work and cooks quickly.