Steak and Mango Salad
An amazing combination of sweet and savory. Tender flank steak, mangos, avocado, red onion and crunchy caramelized macadamia nuts.
Servings large salads
Ingredients
Dressing & Marinade
- ½ cup orange juice freshly squeezed
- 6 tablespoons lime juice fresh
- 6 tablespoons soy sauce
- ½ cup brown sugar
- 1 ½ tablespoons ginger freshly grated
- 4 cloves garlic pressed or finely minced
- ¾ cup canola oil
Salad
- 1 pound flank steak
- 1 head romaine or red-leaf lettuce
- 1 red onion thinly sliced
- 2 mangoes sliced
- 1 large avocado sliced
- ½ cup cilantro roughly chopped
- ½ cup macadamia nuts caramelized, see Notes section below for instructions
Instructions
Make Dressing/Marinade
- 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 ¾ cup of this mixture for the salad dressing and place the rest of the mixture in a zip-lock bag.
Prep and Cook Flank Steak
- Lightly score the flank steak in a diagonal pattern on both sides. Place steak in the zip-top 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.
Assemble Salads
- 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 (see notes below for caramelizing instructions) and cilantro on top and then drizzle with reserved dressing (make sure to shake well before pouring).
Notes
- Nutritional information was calculated for 4 very large salads. However, this recipe can make up to 6 large salads, or 6 - 8 side salads.
- Assembled salads are best eaten fresh! If you have leftovers or want to plan ahead, store salad components in the refrigerator (except nuts) and build your salads as needed. Enjoy your flank steak and dressing within 3-4 days for best results.
- To caramelize Macadamia Nuts: Place 1/2 cup nuts and 1 1/2 tablespoons granulated sugar in a sauté pan on medium heat. Use a rubber spatula to toss the nuts frequently until sugar melts and caramelizes into a golden brown color. Remove nuts from pan and spread out onto a silicone baking sheet or parchment paper. Cool completely before serving. Can be made a day ahead of time.
Nutrition
Calories: 795kcal, Carbohydrates: 57g, Protein: 18g, Fat: 58g, Saturated Fat: 6g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 38g, Trans Fat: 0.2g, Cholesterol: 34mg, Sodium: 1551mg, Potassium: 684mg, Fiber: 4g, Sugar: 46g, Vitamin A: 1804IU, Vitamin C: 63mg, Calcium: 87mg, Iron: 3mg
Calories: 795kcal
Cost: $15
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