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How to Make Flan
Peruvian Arroz con Pollo
Strip Steaks with Mango-Peach Salsa
strip steaks with mango-peach salsa
cup finely chopped red bell pepper
teaspoons finely chopped seeded jalapeño chilies
teaspoon finely chopped or grated gingerroot or 1/4 teaspoon ground ginger
cup peach preserves
tablespoon lime juice
small mango, chopped (1 cup)
beef boneless New York strip steaks (about 1 1/2 pounds)
to 2 teaspoons Caribbean jerk seasoning
Mix bell pepper, chilies and gingerroot in medium bowl. Stir in preserves, lime juice and mango.
Set oven control to broil. Sprinkle both sides of beef with jerk seasoning. Place on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 to 10 minutes; turning once, until desired doneness. Serve with salsa mixture.
Purchase fresh mangoes that are turning yellow with red mottling and are slightly soft to the touch. Need help cutting a mango? Score the skin lengthwise into fourths with a knife, and peel like a banana. Cut the peeled mango lengthwise close to both sides of the large, flat seed, then dice. Canned or jarred mangoes also can be used for this recipe; be sure to drain well before using.
Calories from Fat
% Daily Value
% Daily Value*:
5 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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