The fresh, juicy mango salsa, with a hint of chilli, perfectly complements the succulent barbecued steak.
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
Method
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Meanwhile, mix the salsa ingredients together with a pinch of salt and serve with the steaks.
Nutritional info
Per serving: 431kcals, 13g fat (5g saturated), 54g protein, 25.9g carbs, 24.4g sugar, 3.1g salt
Chef's tip
Cooking temperature: direct over a high heat.