Hotter Than Hades Steak and Salsa Bites

Make the steak and salsa the day before the party to save time later. These savory appetizers are great served at a Halloween party.

Hotter Than Hades Steak and Salsa Bites
4 users rated this recipe an average rating of 4.0
16 servings
Serving Size:
4 pieces
64 pieces
25 mins to 30 mins
8 mins to 9 mins
25 mins
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Hotter Than Hades Steak and Salsa Bites

cups red and/or yellow grape tomatoes, quartered
mango, peeled, pit removed, cut into 1/2-inch pieces
avocado, peeled, pit removed, cut into 1/2-inch pieces
green onions, white and green parts, chopped (about 1 cup)
habanero pepper, seeded and finely chopped
cup chopped fresh cilantro
tablespoons olive oil
Zest and juice from 1 lime
1 1/2
tablespoons whole cumin seeds
1 1/2
tablespoons whole coriander seeds
tablespoon packed light brown sugar
teaspoon garlic salt
teaspoon red pepper flakes
pound boneless sirloin steak, cut 1-inch thick
tablespoon olive oil
Scoop-shaped tortilla chips


  1. For salsa, combine tomatoes, mango, avocado, green onions, habanero pepper, fresh cilantro, olive oil, and juice and grated zest of lime in non-reactive bowl. Let stand 15 minutes at room temperature before serving.
  2. For steak, in small skillet combine cumin and coriander seeds; toast over high heat for 1 to 2 minutes or until fragrant, stirring occasionally. Transfer spices to a spice grinder or mortar (with pestle). Process until finely ground. In a small bowl combine ground spices, sugar, garlic salt, and red pepper flakes. Rub both sides of steak with oil. Pat 1/2 of spice mixture on each side of steak. Preheat broiler. Place steak on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 9 minutes (for medium-rare doneness), turning once. (For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 11 to 15 minutes for medium rare doneness, turning once. For a gas grill, preheat grill. Reduce heat to medium. Place steak on rack over heat and grill as directed above.) Remove meat from broiler or grill. Wrap in foil and let stand 10 minutes. Slice across the grain into very thin slices; cut slices into 2-inch pieces.
  3. To serve, place 1 to 2 steak slices in bottom of tortilla cups; top with heaping tablespoon of salsa. Makes 16 servings (4 pieces per serving).

From the Test Kitchen

Check the ethnic foods aisle at your local supermarket or the bulk spice section at a natural foods store for whole cumin and coriander seeds -- if you can't find substitute 1 tablespoon each ground cumin and coriander in the rub and skip the toasting step.

If there are vegetarians at the party, skip the steak and just fill the corn cups with 2 tablespoons of the salsa.

Nutrition Facts

(Hotter Than Hades Steak and Salsa Bites)
    Per serving:
  • 180 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 6 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 98 mg chol.,
  • 538 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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