Tex-Mex London Broil with Mango-Lime Salsa Recipe

Staff Writer
Tex-Mex London Broil with Mango-Lime Salsa Recipe
Sanofi US

You can't go wrong with barbecued steak. This recipe for Tex-Mex London Broil gives a delicious dish a twist of mango-lime salsa.

4
Servings
340
Calories Per Serving
Deliver Ingredients

Ingredients

Mango-Lime Salsa

  • 2 Cups diced fresh mango
  • 3 Tablespoons minced white onion
  • 1 jalapeño, seeded and minced
  • 1 clove fresh garlic, grated
  • 1 Tablespoon fresh lime juice
  • 2 Tablespoons chopped fresh cilantro

London Broil

  • 2 Tablespoons light brown sugar
  • 2 Tablespoons fresh lime juice
  • 1 Teaspoon ground cumin
  • 1 Teaspoon chili powder
  • 1 Teaspoon crushed red pepper flakes
  • 1 1/4 Pound London broil (1-1½ inches thick, unseasoned)
  • Salt and freshly ground black pepper
  • 2 Teaspoons olive oil

Directions

Mango-Lime Salsa

To make the salsa, combine all the ingredients in a medium bowl and toss. Refrigerate until ready to serve.

London Broil

In a small bowl, whisk together the brown sugar, lime juice, cumin, chili powder, and red pepper flakes. Season both sides of the London broil with salt and pepper. Rub the brown sugar mixture all over both sides of the meat. At this point, the steak can be marinated in the refrigerator for up to 24 hours.

Brush the oil all over a stove-top grill pan, outdoor grill, or griddle and pre-heat to medium-high. Add the meat to the hot pan or grill and cook for 7–8 minutes per side for medium. Remove the meat from the heat and let stand for 10 minutes before slicing crosswise into ¼-inch thick strips.

Serve the steak slices with the mango salsa spooned over the top.

London Broil Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

London Broil Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
15g
22%
Sugar
16g
N/A
Saturated Fat
5g
25%
Cholesterol
98mg
33%
Protein
32g
65%
Carbs
20g
7%
Vitamin A
72µg
8%
Vitamin B12
3µg
44%
Vitamin B6
1mg
54%
Vitamin C
39mg
65%
Vitamin E
2mg
11%
Vitamin K
14µg
18%
Calcium
55mg
5%
Fiber
2g
9%
Folate (food)
58µg
N/A
Folate equivalent (total)
58µg
14%
Iron
4mg
20%
Magnesium
50mg
13%
Monounsaturated
7g
N/A
Niacin (B3)
10mg
51%
Phosphorus
325mg
46%
Polyunsaturated
0.9g
N/A
Potassium
714mg
20%
Riboflavin (B2)
0.3mg
15.8%
Sodium
601mg
25%
Sugars, added
4g
N/A
Thiamin (B1)
0.2mg
10.6%
Zinc
6mg
40%

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