These steaks have a tropical look and flavor that bring a happy vacation feeling to weeknight grilling. What starts as a sweet and savory glaze becomes a rich sauce by adding some butter at the very end. It’s perfect for drizzling over the steaks.
In a small saucepan, whisk together rum, soy sauce, lime juice, ketchup, mustard, brown sugar, garlic and black pepper. Bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Remove 1/4 cup for basting.
Heat grill to medium-high heat. Place mango and papaya pieces on the grill. Baste with glaze and cook on both sides until grill marks appear. Remove from grill and set on a serving plate. Pat meat dry and sprinkle both sides with salt and pepper. Cook the steaks for about 3 minutes on first side, baste with glaze and flip. Baste cooked side and cook for another 3-4 minutes or until steak reaches an internal temperature of about 130 degrees F. Remove from grill and allow to rest for 5 minutes.
Warm remaining glaze and stir in butter. Drizzle sauce over steaks before serving. Garnish the serving plate with kale leaves, if desired.