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Barbecue steak with papaya salsa
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2 rump steaks, trimmed
2 tbsp Hellmann’s Brazilian Spicy Churrasco Sauce
½ tbsp olive oil
1 x Waitrose 1 Perfectly Ripe Papaya 2s, deseeded and coarsely grated
½ x 28g pack coriander, roughly chopped
Pinch Bart Cayenne Pepper
1 tbsp chopped mint
1. Place the steaks in a bowl. Mix in the churrasco sauce and oil to coat the meat. Leave to marinate in the fridge for 1-2 hours or overnight.
2. Heat a griddle pan and fry the steaks for 1-2 minutes on each side according to taste.
3. Meanwhile, mix together the papaya, coriander, cayenne and mint, season and serve with the steaks.
Typical values per serving:
This recipe was first published in August 2016.