Grilled Ribeyes with Mango Salsa

  • Rating ****

4 servings

A quick marinade (try 30 minutes instead of all night!) makes this steak both easy and delicious.


  • For the Grilled Ribeyes:
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, crushed
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 4 beef ribeye or chuck top blade steaks, cut 3/4 inch thick
  • For the Mango Salsa:
  • 2 cups tomatoes, diced
  • 1 fresh mango, peeled and diced
  • 1 bell pepper, seeded and diced
  • 6 green onions (including tops), diced
  • 1 large fresh jalapeno, seeded and diced
  • 1/4 cup lime juice
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup pecan pieces, toasted


For the Grilled Ribeyes: Mix Worcestershire, soy sauce, lime juice, vegetable oil, garlic, chili powder and brown sugar. Place steaks in a sealable plastic bag. Pour mixture over steaks. Seal bag and turn to coat steaks. Refrigerate and marinate 15 to 30 minutes.

For the Mango Salsa: Meanwhile, stir together all of the salsa ingredients in a bowl and set aside.

To Prepare and Serve: Place steaks on grid over medium ash-covered coals. Grill steaks uncovered 8 to 10 minutes for medium-rare to medium doneness, turning once.

Remove steaks from grill and serve with Mango Salsa.

Recipe reprinted by permission of All rights reserved.

RecID 9938

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