Honey and soy-glazed steaks with mango and chilli salsa

Honey and soy-glazed steaks with mango and chilli salsa
  • Serves icon Serves 4
  • Time icon Takes 10 min to make, 6-14 min to barbecue, plus 30 min’ marinating and 5 min' resting

The fresh, juicy mango salsa, with a hint of chilli, perfectly complements the succulent barbecued steak.

Nutrition: per serving

Calories
431kcals
Fat
13g (5g saturated)
Protein
54g
Carbohydrates
25.9g (24.4g sugar)
Salt
3.1g
Calories
431kcals
Fat
13g (5g saturated)
Protein
54g
Carbohydrates
25.9g (24.4g sugar)
Salt
3.1g

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.

delicious. tips

  1. Cooking temperature: direct over a high heat.

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Reviews

Read what others say...

  1. 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.

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