Thursday, August 13, 2009

Steak and Mango Salad

We're big fans of flank steak. It's surprisingly easy and quick to prepare and super flavorful. This was one of our FAVORITE dinners this summer-- It's the ultimate meal for a hot day because the cooking doesn't have to heat up your house! Besides, anything with caramelized macadamia nuts is a winner in my book!!

Steak and Mango Salad

1 lb. flank steak
1 head romaine or red-leaf lettuce
1 red onion, thinly sliced
2 mangoes, sliced
2 avocados, sliced
1 c. caramelized macadamia nuts


¼ c. fresh squeezed orange juice
3 Tbs. fresh lime juice
3 Tbs. soy sauce
¼ c. brown sugar
¾ Tbs. fresh grated ginger
2 cloves garlic, pressed or finely minced
½ c. olive oil

Dressing: (Red Wine Vinaigrette)

1/2 c. red wine vinegar
1/2 c. honey
1-2 cloves garlic, chopped or pressed
1 tsp. Kosher salt
1/2 tsp. black pepper
1/2 c. vegetable or canola oil

In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for up to 2-3 weeks. Shake well before serving.


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 olive oil until combined. Pour into gallon-sized ziplock bag.

Very lightly score the flank steak in a diagonal pattern on both sides. This will help tenderize it. Place steak in the zip-lock bag with marinade and leave in fridge for at least 8 hours, preferably overnight.

Caramelize the macadamia nuts. Combine nuts with ½ c. sugar in a saucepan and stir constantly until sugar melts and coats the nuts. Pour nuts onto wax paper and break apart when cooled.

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 any excess marinade drip off. Cook steak 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.

To assemble: Divide lettuce onto plates and top with slices of mango, avocado, and red onion.Add steak slices and drizzle with dressing. Sprinkle macadamia nuts on top and garnish with cilantro. Makes 4-6 large dinner salads.

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