How to Make Mango-Steak Salad
One thing that simplifies this Mango-Steak Salad with Lime Dressing is that you’ll make one dressing and you’ll pour part of it over your meat for a marinade, and save the rest for your salad dressing! After marinating the meat, cook it on the grill, or in the oven.
Ingredients
Serves: –+
- Beef flank steak or boneless beef top sirloin steak, cut 1 inch thick 12 Ounces
- Lime juice ⅓ Cup
- Olive Oil 2 Tablespoons
- Snipped fresh cilantro 2 Tablespoons
- Honey 1 Tablespoons
- Garlic 2 Cloves
- Torn romaine 8 Cups
- Jicama, peeled and cut into thin bite-size strips (1 cup) 5 Ounces
- Mango, seeded, peeled, and sliced 1 Medium
- Onions 1 Small(cut into thin wedges)
- Salt ⅛ Teaspoon
- Black Pepper ¼ Teaspoon
Per serving
Calories: 195 kcal
Proteins: 14 g
Fats: 9 g
Carbohydrates: 17 g
Method
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Trim fat from steak. If using flank steak, score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle steak with salt and pepper.
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For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals, Grill until medium doneness (160°F), turning once halfway through grilling time. Allow 17 to 21 minutes for flank steak or 18 to 22 minutes for top sirloin steak. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.) Thinly slice steak diagonally across the grain.
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Meanwhile, for dressing, in a small bowl whisk together lime juice, oil, cilantro, honey, and garlic.
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To serve, divide romaine among six serving plates. Top with steak slices, jicama, mango, and red onion. Drizzle dressing over salads.
