Rib Steaks With Papaya Salsa
|Papaya||1 Small, peeled, seeded, and coarsely chopped|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Chopped green peppers||1⁄2 Cup (8 tbs)|
|Chopped tomatoes||1⁄2 Cup (8 tbs)|
|Chopped basil||1⁄2 Cup (8 tbs), loosely packed|
|Balsamic vinegar||2 Tablespoon|
|Chili powder||1⁄4 Teaspoon|
|Hot pepper sauce||3 Drop|
|Vegetable juice cocktail||1⁄4 Cup (4 tbs)|
|Lime juice||2 Tablespoon|
|Minced parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Beef rib eye steaks||16 Ounce, cut about 0.75" thick and trimmed of all visible fat|
|Cooked brown rice||2 Cup (32 tbs), hot|
For the salsa, in a small bowl, stir together the papaya, onions, green pep pers, tomatoes, basil, vinegar, chili powder, and pepper sauce; set aside.
Spray the rack of a broiling pan with nonstick spray.
In another small bowl, stir together the vegetable juice, lime juice, parsley, and garlic.
Brush both sides of the steaks with the juice mixture, then place the steaks on the rack.
Broil 3" from the heat for 7 minutes.
Turn the steaks over and broil for 7 to 8 minutes more for medium doneness or until cooked to desired doneness.
Spoon some of the salsa on top of each steak.
Serve with the rice.