Steak with Spicy Papaya-Carrot Salsa

Name: Steak with Spicy Papaya-Carrot Salsa
Yield: serves 4
Ingredients: 4 top round steaks (each 1/2 inch thick and 4 to 5 ounces); 2 teaspoons neutral-tasting oil, such as canola or safflower; Coarse salt and freshly ground pepper; 1 firm, ripe avocado, halved lengthwise, pitted, peeled, and cut into 8 wedges; 3/4 cup Spicy Papaya-Carrot Salsa (recipe follows); 3/4 cup water; 1 small chayote, peeled, seeded, and cut into 1/4-inch dice; 2 carrots, peeled and cut into 1/4-inch dice; 1/3 cup distilled white vinegar; 1 or 2 fresh Scotch bonnet chiles, thinly sliced; 1 teaspoon light brown sugar; Coarse salt; 1 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1/2-inch dice (2 1/2 cups); (makes about 3 cups)

January 26, 2012

A papaya salsa with fiery Scotch bonnet chiles makes a colorful—and spicy—condiment for grilled steak. The salsa also goes well with grilled fish, particularly snapper. For less heat, seed the chiles before slicing them.

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