Everyone, I’d like you to meet my new favorite salad.
When we were coming up with new recipes for the mango class we thought some sort of steak pairing would be great. We had a marinade that we loved, and also a dressing, but when I went to put them together, the ingredient list just seemed too long and I wondered how the flavors would mesh. That’s when the light bulb turned on and I thought- duh! Why not create something that you could make once, and then use for both the marinade and the salad dressing. I’m all for make-it-once, use-it-twice recipes. This salad was born and the result was AmAzInG.
We started by placing warm, tender steak slices on a bed of crunchy lettuce. Then we topped it with cool creamy avocado, bright red onion, cold juicy mango slices, and some sweet, crunchy caramelized macadamia nuts. All drizzled with a sweet and savory dressing that I just might be able to drink from a glass.
It was a big hit with our class audience and I know it will be in your house too. You’ve got to try this one!
Steak and Mango Salad
1lb flank steak
1 head romaine or red-leaf lettuce
1 red onion, thinly sliced
2 mangoes, sliced
1 large, or 2 small avocados sliced
1/2 C roughly chopped cilantro
1/2 C caramelized macadamia nuts
Dressing & Marinade
1/2 C fresh squeezed orange juice
6 T fresh lime juice
6 T soy sauce
1/2 C brown sugar
1 1/2 T fresh grated ginger
4 cloves garlic, pressed or finely minced
1/4 C olive oil
1/2 C canola oil
oil, soy sauce, orange, lime, ginger, garlic, and brown sugar
In a bowl, whisk together the orange juice, lime juice, soy sauce, brown sugar, ginger, and garlic. Whisk until sugar is dissolved. Continue whisking while slowly drizzling in the oils until combined. Reserve about 3/4 C* and place the rest of the mixture in a zip-lock bag.
*Make sure when you’re pouring out the 3/4 C you are constantly whisking the mixture to assure even distribution of ingredients
Lightly score the flank steak in a diagonal pattern on both sides. Place steak in the zip-lock bag with marinade and leave in fridge for at least 8 hours, preferably overnight.
Caramelize the macadamia nuts. For instructions, click here.
Remove steak from fridge about 30 minutes prior to cooking and leave at room temperature. You’ll want to let the dressing portion to sit at room temp during this time as well. Heat outdoor grill to med-high heat. If an outdoor grill is not available, use the broiler, or an indoor grill pan. Remove steak from bag and let any excess marinade drip off. Sprinkle steak lightly with salt and pepper. Cook for about 5-8 minutes on each side or until done. In order to stay tender, flank steak should still be pink in the middle, but nicely seared on the outside. When done, remove from grill and wait at least 5 minutes before cutting to let the juices redistribute. Then slice into thin slices.
Now comes the assembly. Divide lettuce onto plates and top with slices of mango, avocado, and red onion. I purposely chose these toppings not only for the perfect blend of flavors and textures, but for the gorgeous color combination- we eat with our eyes first!
Makes 4-6 large dinner salads or 6-8 smaller side salads