Warm Salad of Beef With Avocado-Mango Salsa
- Ready In:
- 32mins
- Ingredients:
- 21
- Serves:
-
2
ingredients
- 226.79 226.79 g sirloin steaks or 226.79 g rib eye steaks
- 0.61 ml coarse salt
- fresh ground pepper
-
Vinaigrette and greens
- 14.79 ml sherry wine vinegar or 14.79 ml other vinegar
- 4.92 ml Dijon mustard
- 1.23 ml coarse salt
- 44.37 ml extra virgin olive oil
- 4.92 ml honey
- 226.79 g mesclun or 226.79 g other fresh salad greens
-
Avocado-Mango Salsa
- 2 garlic cloves, minced
- 1 avocado, peeled cut into medium dice
- 1 mango, peeled cut into medium dice
- 0 red onion, cut into small dice
- 29.58 ml extra virgin olive oil
- 14.79 ml minced cilantro
- 2.46 ml coarse salt
- 2.46 ml ground cumin
- 1.23 ml fresh ground pepper
- 2.46 ml dried oregano
- 1 lime, juice of
- hot red pepper sauce
directions
- Season steak with the salt and pepper to taste.
- Grill, saute or broil to medium rare, about 3 1/2 minutes per side.
- Remove from heat and let rest 10 minutes.
- Vinaigrette: Whisk the vinegar, mustard and salt in a small bowl.
- Whisk in a few drops of oil to form an emulsion.
- Continue whisking while adding remaining oil in a slow, steady stream.
- Whisk in honey.
- Toss greens with vinaigrette.
- Combine salsa ingredients in a medium bowl. Set aside.
- Divide dressed greens among plates.
- Mound salsa in center of greens.
- Slice steak on the diagonal into thin strips. Fan out across top of salsa.
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RECIPE SUBMITTED BY
Chicagopm
chicago, 52