Grilled Steak with Mango Salsa

• 1 pound beef round top steak, cut 3/4 inch thick
• Salt and pepper
• 4 cups hot cooked couscous
• 2 cups sugar snap peas, steamed

Marinade:

• 1/4 cup fresh lime juice
• 2 tablespoons minced green onion
• 2 tablespoons water
• 2 teaspoons minced fresh ginger
• 2 cloves garlic, minced
• 1/4 teaspoon salt

Mango Salsa:

• 1 1/2 cups fresh mango, peeled, pitted and finely diced
• 2 tablespoons minced green onion
• 1 tablespoon fresh lime juice
• 1 tablespoon minced fresh cilantro
• 1 red serrano or red jalapeno pepper, seeded and finely chopped

Combine marinade ingredients. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Just before grilling steak, combine salsa ingredients in medium bowl. Cover and refrigerate until ready to serve. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, about 8 to 9 minutes for medium rare doneness, turning occasionally. Carve steak into thin slices. Season with salt and pepper, as desired. Serve with salsa, couscous and sugar snap peas. Source: National Mango Board