"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Smoked Rib-Eye Steaks with Ginger Mango Salsa Recipe

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This recipe for Smoked Rib-Eye Steaks with Ginger Mango Salsa, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David McCall
Added: Sunday, November 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 rib-eye steaks, 10 oz each
barbecue sauce

Salsa:
2 tablespoons minced green onions
2 tablespoons minced cilantro
1 tablespoon finely minced fresh ginger
3 tablespoons lime juice
2 tablespoons brown sugar
2 tablespoons fish sauce
1 teaspoon Chinese chili sauce
2 small ripe mangoes, 1 papaya, or 4 peaches

To Smoke:
1 cup wood chips (any kind)

Directions:
Directions:
Trim the excess fat from the steaks. Rub the steaks with the barbecue sauce and marinate for 1 hour or longer. In a small bowl, make the salsa. Combine the green onions, cilantro, ginger, lime juice, brown sugar, fish sauce, and chile sauce. Peel the mango, cut flesh off in large pieces and then chop finely. If using the papaya, peel, cut in half, scoop out the seeds, and chop flesh. If using the peaches, drop in boiling water for 20 seconds, then put in cold water, peel, seed and chop. Add to the bowl, then stir well to combine. Refrigerate. This can be made a day in advance.

Smoking: soak the wood chips in water for 1 hour before using. If using a gas barbecue, preheat to medium (350), If using charcoal or wood, prepare the fire. When the coals or wood are ash covered, drain the chips and place on a 6 inch square of aluminium foil, directly on the coals. When the wood begins to smoke, brush the rack with oil, laying the steaks on and cover the barbecue. Roast at medium temperature for about 5 minutes on each side for medium rare. Transfer to dinner plates, spoon the salsa next to each steak.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is great with garlic bread and vegetables.

 

 

 

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