grilled mango habanero marinated rib-eye with salsa
This grilled mango habanero marinated rib-eye with mango habanero salsa recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #CollectiveBias
Summer grilling is in full swing and today we are cranking up the heat!! Before I met my husband, I wasn’t much into spicy things. I didn’t grow up eating hot peppers or spicy chili sauces so my palate couldn’t handle it. On the contrary, my husband was a XXX heat type of guy when I met him. Over the last decade, I have been adding more and more spice to my diet and now we meat somewhere in the middle. Today’s recipe is a medium-high heat -> it has a great kick but won’t light your mouth ablaze. Keep a beer close by though ; )
When I was younger my hot sauce options were limited. Actually, I only remember there being one brand and I didn’t like the flavor – it was all heat, no depth. Once I started experimenting with other brands (i.e. better brands) I began to see what all the hot sauce hype was about! Not only is there a whole range of spice level options, but different flavor profiles as well. Today I’m using El Yucateco hot sauces, which pack a punch of heat with far less vinegar masking the gorgeous habanero flavor. The El Yucateco Green Habanero Hot Sauce, made from fresh green habaneros is incredibly tasty and a bit hotter than its red cousin in today’s salsa. I’m not using it in this recipe, but I will be tomorrow on a nice Baja Fish Taco! (super yum)
This afternoon my husband and I are cooking juicy steaks, so in our marinade I’m going all the way with the El Yucateco XXX Habanero Hot Sauce, also called Kutbilik. When you go big heat, you have to go big sweet to balance the flavors. When I think habanero, I immediately think mango. They are a match made in Heaven so I am putting a mango jam in with the hot sauce marinade and I’m also grilling some fresh mango for the salsa over top. Let’s start with the marinade, which is simply El Yucateco XXX Habanero Hot Sauce, mango jam, mango nectar and olive oil.
After you season your steaks and let them sit for a few min, slide them into the marinade for about 45 min at room temperature. You can continue to baste your steaks with the marinade while on the grill, or you can create a mango jam/hot sauce glaze like I did. Beware that this can cause the steaks to stick to the grill so I use a Grill Grate <– look into it!
While your steaks are marinating, create the salsa. Slice off some mango and place it flesh side down on the grill, just to get some char marks. Cube or dice and add to finely diced habaneros, dice red onion, cilantro, lime juice, salt and El Yucateco Red Habanero Hot Sauce <– note I am not using the XXX in the salsa! This hot sauce is really your “everyday, all-purpose” sauce and is really fantastic on just about anything that needs a kick. It has tons of flavor!
Crank up the grill heat and sear off your rib-eyes, cooking about 4 minutes each side. Baste as you go with reserved marinade or the glaze. Wow, do these give off some beautiful aromas!
Allow the steaks to rest so the juices can redistribute throughout the meat (and not run out onto your cutting board when you slice). Top with the vibrant, punchy salsa and serve!
El Yucateco Hot Sauces can be found at Publix and kick up your summer grilling!
How do you like your hot sauce?
grilled mango habanero marinated rib-eye
- 2 Tbl El Yucateco XXX Habanero Hot Sauce
- 1 cup mango nectar
- 3 Tbl nectar jam
- 1/3 cup olive oil
- 1/3 cup Mango Habanero Salsa (recipe below)
- Season steaks liberally, set aside. In a zip top bag, combine hot sauce, mango nectar, mango jam and olive oil. Insert steaks and leave at room temperature for 45 minutes.
- Heat grill on high. Sear and cook steaks for 4 minutes on each side. Allow to rest for 10 minutes.
- Prep and combine salsa ingredients. Top steaks with a few Tbl of salsa. Serve.
Mango Habanero Salsa
- 1 1/2 tsp El Yucateco Red Habanero Hot Sauce
- 1 mango, grilled and cubed
- 1/3 red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 lime, juiced
- 1 tsp salt