Beef and Mango Salsa

Grilled Beef with Fresh Mango Salsa and Lime

Ingredients:

1 lb (450 g) flank steak or sirloin, trimmed

1 tablespoon olive oil

Juice of 1 lime

1 garlic clove, minced

1 teaspoon chili powder

Salt and black pepper, to taste

For the Mango Salsa:

1 ripe mango, peeled and diced

1/4 red onion, finely chopped

1 small red chili or jalapeño, minced (optional)

Juice of 1 lime

2 tablespoons chopped fresh cilantro

Salt to taste

Directions:

In a small bowl, whisk olive oil, lime juice, garlic, chili powder, salt, and pepper. Rub mixture onto the steak and marinate for at least 20 minutes (or up to 2 hours in the fridge).

Meanwhile, prepare the mango salsa by combining diced mango, red onion, chili, lime juice, cilantro, and salt. Toss gently and set aside.

Heat a grill or skillet over medium-high heat. Cook steak for about 4–5 minutes per side, or until it reaches your desired doneness. Rest for 5 minutes, then slice against the grain.

Serve beef slices topped with mango salsa. Garnish with extra cilantro and lime wedges, if desired.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 380 kcal | Servings: 4 servings

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Sweet meets savory with this juicy grilled beef and mango salsa combo – perfect for warm nights and quick dinners!

Beef and Lilikoi Sauce

Grilled Beef with Sweet-Tart Lilikoi (Passion Fruit) Glaze

Ingredients:

1½ lbs flank steak or sirloin, sliced into strips

Salt and freshly ground black pepper, to taste

1 tablespoon oil (for grilling or searing)

1 tablespoon garlic, minced

1 tablespoon fresh ginger, grated

1 cup fresh lilikoi (passion fruit) juice or puree

2 tablespoons brown sugar

1 tablespoon soy sauce

1 teaspoon chili flakes (optional, for heat)

2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)

Fresh cilantro or scallions, for garnish

Directions:

Season beef strips with salt and pepper. Set aside.

In a saucepan, heat a small amount of oil over medium heat. Add garlic and ginger, and sauté for 1–2 minutes until fragrant.

Add lilikoi juice, brown sugar, soy sauce, and chili flakes (if using). Simmer for 5 minutes.

Stir in the cornstarch slurry and cook until the sauce thickens to a glaze-like consistency. Set aside.

In a hot skillet or grill pan, sear beef strips in oil for 2–3 minutes per side or until cooked to desired doneness.

Drizzle or toss with warm lilikoi sauce before serving. Garnish with fresh cilantro or chopped scallions.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 390 kcal per serving | Servings: 4 servings

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Sweet, tangy, and savory—this Beef and Lilikoi Sauce brings tropical flavor to your dinner table in under 30 minutes!

Cajun Butter Sauce

Rich and Spicy Cajun Butter Sauce with Garlic and Herbs

Ingredients:

1/2 cup (1 stick) unsalted butter

4 cloves garlic, minced

1 tablespoon Cajun seasoning

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional for extra heat)

1 tablespoon fresh lemon juice

1/2 teaspoon Worcestershire sauce

1 tablespoon chopped parsley (optional)

Salt and black pepper to taste

Directions:

In a small saucepan, melt the butter over medium heat.

Add the minced garlic and sauté for 1–2 minutes until fragrant, but not browned.

Stir in the Cajun seasoning, smoked paprika, and cayenne pepper. Cook for another 30 seconds.

Add lemon juice and Worcestershire sauce, and stir well to combine.

Season with salt and pepper to taste. Simmer for 2–3 minutes to let the flavors meld.

Remove from heat and stir in chopped parsley if desired.

Serve warm as a drizzle over seafood, grilled chicken, steak, or roasted vegetables.

Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 10 minutes
Kcal: 120 kcal per 2 tbsp | Servings: About 6 servings

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Pour this Cajun Butter Sauce over your next grilled steak or shrimp and watch it disappear in seconds. Rich, garlicky, and spicy perfection!

Grilled Prawns with Garlic and Parsley Butter

Ingredients:
12 large prawns (or jumbo shrimp), cleaned (keep the heads and shells on for extra flavor)
100 g of softened butter
4 garlic cloves, finely chopped
A small bunch of fresh parsley, chopped
Juice of half a lemon
Salt and pepper to taste
A drizzle of olive oil
Lemon slices for serving

Instructions:

Preparing the prawns:
If your prawns aren’t cleaned yet, gently remove the dark vein along the back while keeping the heads and shells on. These parts will add more flavor while cooking.

Making the garlic and parsley butter:
In a bowl, mix the softened butter with the chopped garlic, parsley, lemon juice, a pinch of salt, and a little pepper. This will be the key to the rich flavor of your prawns.

Get the grill ready:
If using a barbecue, make sure it’s properly heated to medium-high. You can also use a grill pan on the stove over medium-high heat. Lightly brush the grill or pan with olive oil to prevent sticking.

Grilling the prawns:
Generously brush each prawn with the garlic and parsley butter mixture.
Place them on the hot grill and cook for about 3 to 4 minutes on each side. They should be nicely golden, slightly crispy on the edges, but still juicy inside.

Plating and serving:
Once grilled, transfer the prawns to a serving dish. Pour a little of the remaining melted garlic butter over them for extra flavor. Serve with lemon wedges to add a touch of acidity.

Your grilled prawns with garlic and parsley butter are ready. Simple, quick, and full of flavor. You can serve them with rice, a salad, or grilled vegetables for the perfect summer meal.

Feel free to adjust the amount of garlic and parsley to suit your taste, and most importantly, enjoy preparing this delicious dish.

Looking for a delicious and healthy dinner option tonight?

Salmon en Papillote with Herbs

Ingredients:
- 2 salmon fillets
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
- 4 sheets of parchment paper

Preparation Steps:
1. Preheat your oven to 375°F (190°C).
2. Cut the parchment paper into large rectangles, about 12x16 inches.
3. Place a salmon fillet in the center of each parchment piece.
4. Drizzle olive oil over the salmon fillets.
5. Top each fillet with a sprinkle of dill, parsley, minced garlic, and a few slices of lemon.
6. Season with salt and pepper to taste.
7. Fold the parchment paper over the salmon, creating a tent shape, and crimp the edges to seal securely.
8. Place the packets on a baking sheet and bake for 15-20 minutes.
9. Carefully open the packets (watch out for steam!) and serve immediately.

Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins
Calories: 350 kcal per serving | Servings: 2 servings

Suggested Pairings: Serve with steamed asparagus and quinoa for a complete meal!

#salmonrecipe #healthygrilling #dinnerideas