Tenderloin Steaks with Caribbean Crab Salsa


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Tenderloin Steaks with Caribbean Crab Salsa

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This recipe is all about the crab salsa, which is also good on chicken, fish, or stuffed inside a pita pocket. 

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Servings and Ingredients

Serves 4
Caribbean Crab Salsa
8 oz. jumbo lump crab meat
½ c. mango, chopped
½ c. Hy-Vee no salt added black beans, drained and rinsed
¼ c. red bell pepper, finely chopped
¼ c. red onion, finely chopped
¼ c. cilantro, finely chopped
⅓ c. creamy avocado dressing
Tenderloin Steaks
4 (6-oz. each) beef tenderloin steaks
1 cedar plank
3 tbsp. Hy-Vee Select olive oil
Hy-Vee kosher sea salt, to taste
Hy-Vee ground black pepper, to taste
2 limes, halved

Things To Grab

  • Medium bowl
  • Charcoal or gas grill
  • Butcher's twine
  • Kitchen shears or a sharp knife


  1. Prepare Caribbean Crab Salsa: In a medium bowl, combine crab meat, mango, black beans, red bell pepper, red onion, and cilantro. Add creamy avocado dressing and stir until just combined. Keep refrigerated until serving.

  2. Let steaks stand at room temperature for 15 minutes.
  3. Prepare a charcoal or gas grill for direct cooking with medium-high heat on one side and low heat on the other. Place plank directly over medium-high heat and warm for 2 to 3 minutes, turning occasionally, until wood is lightly toasted on both sides. Move plank over low heat.

  4. Using butcher's twine, tie steaks firmly around their middles; rub with olive oil and generously sprinkle with salt and pepper. Grill steaks over medium-high heat for 8 minutes, turning once. Grill limes, cut sides down, 1 minute or until grill marks form. Cut lime halves into quarters and set aside.

  5. Transfer steaks to plank and grill 10 to 15 minutes for medium rare (130 degrees) or 12 to 15 minutes for medium (140 degrees). Remove steaks from grill and rest 10 minutes. Use kitchen shears or a sharp knife to remove twine. Top steaks with salsa and serve with grilled limes.

Nutrition facts


480 Calories per serving

Amounts Per Serving

  • Total Fat: 22g
  • Cholesterol: 145g
  • Sodium: 280mg
  • Total Carbohydrates: 21g
  • Protein: 48g

Daily Values

Vitamin A 15%
Vitamin C 50%
Iron 20%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Summer 2016.