Ingredients:

2 beef bottom round (western griller) steaks, cut 1-inch thick (12 to 16-ounces each)
Salt and ground black pepper

Marinade:
1/3 cup fresh lime juice
3 tablespoons minced green onion
3 tablespoons water
1-1/2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
1/2 teaspoon salt

Salsa:
2 cups finely diced fresh mango
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon minced fresh cilantro
1 tablespoon minced green onion
1 teaspoon minced fresh ginger
Salt and ground black pepper

Method:

1. Combine marinade ingredients in small bowl. 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.
2. Just before grilling steak, combine salsa ingredients in medium bowl. Cover and refrigerate.
3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 15 minutes for medium rare doneness, turning once or twice. (Do not overcook.) Carve steak into thin slices; season with salt and pepper, as desired. Serve with salsa.