Steak and Mango Salad

Warm, tender steak slices rest on a bed of crunchy lettuce topped with creamy avocado, bright red onion, juicy mango slices, and some sweet, crunchy caramelized macadamia nuts.  It’s all drizzled with a sweet and savory dressing you might want to drink from a glass.  This Steak and Mango Salad is truly restaurant quality!  One of our ALL time favorites, here on Our Best Bites.

Steak and Mango Salad in serving bowl

  Step 1: Prepare Flank Steak

Flank Steak Marinade in pan

One thing that simplifies this Steak and Mango Salad 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 marinading the meat, cook it on the grill, or in the oven.

Grilled Flank Steak on Steak Pan

Step 2: Prepare Salad Ingredients

While steak is cooking and resting, prepare lettuce and slice mango, onion, and avocado.

mango, onion, and avocado on cutting board

Step 3: Assemble Salad

Place steak over lettuce with mango, avocado, and red onion. Sprinkle with candied macadamia nuts and cilantro and then drizzle with reserved dressing.

Steak and Mango Salad in bowl

Makes 4-6 large dinner salads or 6-8 smaller side salads

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Steak and Mango Salad in bowl

Steak and Mango Salad


An amazing combination of sweet and savory.  Tender flank steak, mangos, avocado, red onion and crunchy caramelized macadamia nuts.


1-ish pound 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 cup roughly chopped cilantro
1/2 cup macadamia nuts, caramelized (Click here for instructions, can make a day ahead)

Dressing & Marinade

1/2 cup fresh squeezed orange juice
6 tablespoons fresh lime juice
6 tablespoons soy sauce
1/2 cup brown sugar
1 1/2 tablespoons fresh grated ginger
4 cloves garlic, pressed or finely minced
3/4 cup canola oil


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. Alternately, you could vigorously shake all the ingredients together in a mason jar.

Reserve about 3/4 cup of this mixture for the salad dressing and place the rest of the mixture in a zip-lock bag.

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.

Remove steak from fridge about 30 minutes prior to cooking and leave at room temperature. 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 excess marinade drip off.  Sprinkle steak lightly with salt and pepper.  Cook for about 5-8 minutes on each side or until it reaches an internal temperature of about 135 for medium rare. (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. While steak is cooking and resting, prepare other salad ingredients.

Divide lettuce onto plates or bowls and top with slices of mango, avocado, and red onion.

Slice steak into thin strips against the grain and add to salads. Sprinkle macadamia nuts and cilantro on top and then drizzle with reserved dressing (make sure to shake well before pouring.)


  1. Patti- caramelizing plain sugar can be a bit tricky because there are lots of variables that can mess it up! Kate and I even had issues with the ones we made for the class.

    I came up with a way I think is much easier, and I just wrote a tutorial about it (your wish is our command!)and posted it right after the steak salad post. It has step-by-step photos as well. That should help!

  2. After trying this salad at your shindig on Thursday night, we made this for dinner last night to rave reviews! Thanks.
    We did have one problem with it though…what did I do wrong? We had a problem with caramelizing the nuts. Can you clarify how to do this the RIGHT way?

  3. I wish I would have read this before I went and blew this week’s food budget this morning!! I’ll definitely be trying this next week.

  4. This looks way yummy, and I don’t even LIKE steak! But I do love mangos. I’ve got a killer mango salsa recipe that everyone drools over if you’re interested (and have a whole to fill for mango week).

  5. I am so sad I couldn’t make it on Thursday night. My hubby had a meeting that I didn’t know about until last minute and I couldn’t find a babysitter fast enough! I was disappointed, to say the least.

    I wanted to let you know that I passed on your French Dip recipe to a bunch of friends after serving it at a party, and all of their husbands are now in love with it. Thanks a bunch, ladies!

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