Wednesday, May 23, 2012

Asian Steak Salad with Mango

We have been in major detox mode since getting back from Spain. Lots of green salads for dinner lately, so it's been a challenge to try to switch it up. The mangos at our market are enormous and beautiful right now, so I was happy to stumble upon this recipe. Love the skirt steak, mango, honey-lime dressing combo. This salad screams summertime and would be a great addition to any Memorial Day bbq!

Asian Steak Salad with Mango
Recipe and photo from

  • 3/4 pound sirloin steak (1 inch thick)
  • kosher salt and black pepper
  • 1 teaspoon grated lime zest
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 tablespoon chopped pickled ginger (found in the international aisle of the market)
  • 2 teaspoons low-sodium soy sauce
  • 3 tablespoons canola oil
  • large head romaine lettuce, cut into strips (about 7 cups)
  • mango, cut into thin strips (I've also used grilled peaches)
  • red bell pepper, thinly sliced
  • 1/2 cup fresh basil leaves, sliced (I left this out and didn't miss it.)
  • scallions, thinly sliced
  • 1 teaspoon toasted sesame seeds
  • (I also threw in some cucumber and red onion.)

  1. Heat a large skillet over high heat. Season the steak with ¼ teaspoon each salt and black pepper. Cook 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
  2. Meanwhile, in a large bowl, whisk together the lime zest and juice, honey, ginger, soy sauce, oil, and ¼ teaspoon salt. (I blended all the ingredients in a small blender to combine really well.) Add the lettuce, mango, bell pepper, basil, and scallions (and cucumber and red onion if using) and toss to combine. Gently fold in the steak and sprinkle with the sesame seeds.