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London Broil with Papaya-Chile Salsa
RecipeBeef Cuts
London Broil with Papaya-Chile Salsa
Herb-rubbed steaks roasted, sliced and served with Papaya-Chile Salsa.
Yield: 24 servings
Papaya-Chile Salsa: 
1. Combine papaya, tomato, bell pepper, onion, poblano chilies, lime juice, cilantro, oil, garlic, salt and black pepper in large nonreactive bowl; mix thoroughly. Cover and refrigerate until ready to use. Yield: 3 quarts.
Ripe papaya, peeled, seeded and diced2 quarts
Tomatoes, chopped2 1/2 cups
Red bell pepper, minced2 cups
Red onion, minced1 1/2 cups
Poblano chilies, roasted, peeled and diced1 cup
Fresh lime juice1 cup
Cilantro, chopped2/3 cup
Olive oil1/4 cup
Garlic, minced1 ounce
Salt2 teaspoons
Ground black pepper2 teaspoons
2. Combine garlic, oil, rosemary, thyme, salt and pepper; mix thoroughly.

3. Rub both sides of (6-ounce) steaks with herb mixture. Cover and refrigerate 4 hours or overnight.

4. For each serving: Sear 1 steak on grill, turning once. Place steak on rack on baking sheet; roast in 350°F oven 20 minutes or to desired doneness.

5. Thinly slice steak; fan on plate. Serve with #12 scoop (1/3 cup) Papaya-Chile Salsa.
Garlic, minced4 ounces
Olive oil2 tablespoons
Dried rosemary leaves, crushed2 tablespoons
Dried thyme2 tablespoons
Coarse salt1 teaspoon
Cracked black pepper1 teaspoon
Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless (IMPS/NAMP 1184A)24

Nutrition information per serving: 297 calories; 10 g fat(3 g saturated fat; 5 g monounsaturated fat); 105 mg cholesterol; 313 mg sodium; 9 g carbohydrate; 1.6 g fiber; 40 g protein; 16.1 mg niacin; 1.0 mg vitamin B6; 2.2 mg vitamin B12; 3.3 mg iron; 46.8 mg selenium; 7.5 mg zinc; 154.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron
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