Warm Mango Salsa Steak Sandwich!
Let’s have a tropical week shall we? It’s the very end of summer and I wanted to make a lot of summery dishes before fall starts.
I went to bed one night and turned to the hubs and said, “Don’t you think mango would be really yummy on a steak sandwich?” He was a little hesitant, but I couldn’t get it out of my head so the next day I ran to the store to be inspired by all of the food. At first I was thinking just a slice of mango, but then I started to think that I wanted something so add a little more flavor and spice to the meal so I started to think up a simple warm salsa. I went with red peppers because while they do have a little more zip to them they also are sweeter than a green pepper. I also chose a small Italian Sourdough bread, but I will use a different bread next time. It was just too chewy and while a roll would be too soft, I didn’t want to have to chew on the bread that long. Besides the bread let me tell you, THESE WERE DELICIOUS. No, really. They were so yummy.
So, I pretty much think you all should run out and buy some mangoes and join me in making tropical food starting with this sweet deliciousness.
Can Salsa Be Frozen?
Salsa can be frozen.
When you thaw the salsa, it may be a little watery, but just drain the liquid off and the salsa is fine.
How Long Will Salsa Keep?
Fresh, homemade salsa will keep for 2 weeks in the refrigerator.
Store-bought salsa will last for up to 2 months.
Will Mango Ripen After It Is Picked?
A mango will continue to ripen after it is picked.
Just leave the mango on the counter at room temperature.
To speed up the process, put the mango in a paper bag or wrap in newspaper.
Warm Mango Salsa Steak Sandwich
Recipe By Me
- 2 Steaks (we used strip because that's what we had)
- Hearty Bread of choice (French bread would probably be good)
- 1 Very ripe Mango (see note)
- 1/2 Red Bell Pepper, diced
- 1/4 Sweet Onion, diced
- 1/4 Cilantro, chopped
- Kosher Salt
- Olive Oil
- Salt and pepper each side of the steak and grill for 6 min on each side or until desired wellness is reached.
- Meanwhile, peel and slice your mango into chunks.
- Puree half of the mango in a food processor.
- Drizzle a little olive oil in a pan and saute the onion and bell pepper with a pinch of salt and pepper. The pepper should start to char a little.
- Remove the steaks from the grill and tent with foil.
- Drizzle olive oil over bread and grill on each side.
- Turn the peppers down to med-low and add mangoes and puree.
- Cook for 1 minute.
- Add chopped cilantro and toss together.
- Put together the sandwich and enjoy!
Amount Per Serving:Calories: 2347 Saturated Fat: 0g Cholesterol: 571.6mg Sodium: 0mg Carbohydrates: 60.2g Fiber: 7.4g Sugar: 52.6g Protein: 188.4g