Real Recipes From Real Home Cooks ®

rum-glazed rib eyes with grilled mango and papaya

a recipe by
Suzanne Banfield
Basking Ridge, NJ

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.

serves 2
prep time 15 Min
cook time 20 Min
method Grill

Ingredients For rum-glazed rib eyes with grilled mango and papaya

  • 1/2 c
    dark rum
  • 1/4 c
    gluten-free soy sauce
  • 2 Tbsp
    fresh lime juice
  • 2 Tbsp
  • 1 tsp
    dijon mustard
  • 3 Tbsp
    packed brown sugar
  • 4 lg
    garlic cloves, minced
  • 1/2 tsp
    freshly ground black pepper, plus more for steaks
  • 2 slice
    peeled mango
  • 2 slice
  • 2 md
    rib eye steaks, about 8 ounces each
  • salt for the steaks
  • 2 Tbsp
    cold butter
  • curly kale leaves for garnish, if desired

How To Make rum-glazed rib eyes with grilled mango and papaya

  • 1
    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.
  • 2
    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.
  • 3
    Warm remaining glaze and stir in butter. Drizzle sauce over steaks before serving. Garnish the serving plate with kale leaves, if desired.