Steak with Spicy Papaya-Carrot Salsa

• 4 top round steaks (each 1/2 inch thick and 4 to 5 ounces)
• 2 teaspoons neutral-tasting oil, such as canola or safflower
• Coarse salt and freshly ground pepper
• 1 firm, ripe avocado, halved lengthwise, pitted, peeled, and cut into 8 wedges
• 3/4 cup Spicy Papaya-Carrot Salsa (recipe follows)
• 3/4 cup water
• 1 small chayote, peeled, seeded, and cut into 1/4-inch dice
• 2 carrots, peeled and cut into 1/4-inch dice
• 1/3 cup distilled white vinegar
• 1 or 2 fresh Scotch bonnet chiles, thinly sliced
• 1 teaspoon light brown sugar
• Coarse salt
• 1 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1/2-inch dice (2 1/2 cups)
• (makes about 3 cups)

1. Heat a grill (or grill pan) to medium high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 4 to 5 seconds).
2. Rub the steaks all over with the oil; season with 1/4 teaspoon salt, dividing evenly, and pepper.
3. Grill steaks 1 to 2 minutes per side for medium-rare.
4. Transfer steaks to four plates.
5. Serve with avocado and salsa.
6. Bring the water, chayote, and carrots to a boil in a medium saucepan.
7. Add vinegar, chiles, sugar, and 1 teaspoon salt.
8. Return to a boil.
9. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.
10. Remove from heat; let cool slightly.
11. Process one-third of mixture in a food processor; return to saucepan, and stir to combine.
12. Season with more salt, if desired.
13. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing.
14. Serve cold, at room temperature, or warm (reheat over medium).
15. (Per Serving)
16. Calories: 343
17. Saturated Fat: 3.6g
18. Unsaturated Fat: 10.3g
19. Cholesterol: 92mg
20. Carbohydrates: 7.5g
21. Protein: 41.8g
22. Sodium: 134.5mg
23. Fiber: 3.8g
24. (Per Serving)
25. Calories: 16
26. Saturated Fat: 0g
27. Unsaturated Fat: 0g
28. Cholesterol: 0mg
29. Carbohydrates: 3.7g
30. Protein: .4g
31. Sodium: 7.4mg
32. Fiber: 1g

neutraltasting oil, salt, firm, salsa, water, chayote, carrots, white vinegar, scotch bonnet chiles, light brown sugar, salt, papaya

Taken from www.epicurious.com/recipes/food/views/steak-with-spicy-papaya-carrot-salsa-394154 (may not work)