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steak salad recipe

Mango Steak Salad Recipe

Mango Steak Salad combines juicy, perfectly seared steak with sweet, ripe mango, creamy avocado, crisp salad leaves, colourful vegetables, and crunchy cashews. Finished with a zesty homemade lime dressing, this vibrant salad is fresh, satisfying, and perfect for a light lunch or flavour-packed dinner.
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Prep Time 25 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Course Dinner, Lunch, Main Course, Salad
Cuisine Modern International, Tropical-Inspired
Servings 6 People
Calories 550 kcal

Equipment

  • 1 Heavy-Based Frying Pan Or Griddle
  • 1 Large Salad Bowl –
  • 1 Sharp Chef’s Knife
  • 1 Small Mixing Bowl
  • 1 Measuring Spoons
  • 1 Kitchen Tongs:
  • 1 Instant-Read Thermometer
  • 1 Large Chopping Board:

Ingredients
  

  • 900 g Sirloin Steak
  • 3 Large Ripe Mangoes
  • 300 g Mixed Salad Leaves
  • 1 Large Cucumber
  • 300 g Cherry Tomatoes
  • 1 Large Red Onion
  • 30 g Fresh Coriander
  • 1 Red Chilli
  • 1 Large Avocado
  • 60 g Toasted Cashews
  • 2 Tablespoons Olive Oil
  • Juice Of 2 Fresh Limes
  • 1½ Tablespoons Honey
  • 2 Garlic Cloves
  • ½ Teaspoon Chilli Flakes
  • 1½ Teaspoons Fine Salt
  • ½ Teaspoon Black Pepper
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Grated Fresh Ginger
  • 1 Tablespoon Vegetable Or Neutral Oil

Instructions
 

Step 1: Prepare The Steak

  • - Pat the steaks completely dry with kitchen paper.
  • - Place them in a shallow bowl and add the soy sauce, half of the grated ginger, black pepper and one teaspoon of olive oil.
  • - Rub the mixture evenly over both sides.
  • - Leave to marinate for 20–30 minutes.

Step 2: Make The Dressing

  • - Add the lime juice, honey, grated garlic, remaining ginger, chilli flakes and olive oil to a small mixing bowl.
  • - Whisk vigorously until the mixture looks glossy and well combined.
  • - Taste and adjust the balance with extra lime juice, honey or salt if necessary.

Step 3: Prepare The Salad Ingredients

  • - Wash and thoroughly dry the salad leaves.
  • - Slice the cucumber and halve the cherry tomatoes.
  • - Finely slice the red onion.
  • - Chop the coriander and chilli.
  • - Cut the mangoes into attractive slices or bite-sized pieces.

Step 4: Prepare The Pan

  • - Place a heavy frying pan or griddle over medium-high to high heat.
  • - Allow it to become properly hot before adding the steak.
  • - A hot cooking surface helps develop a beautifully browned crust.

Step 5: Cook The Steak

  • - Add the neutral oil to the hot pan.
  • - Carefully place the steaks in the pan.
  • - Cook for approximately 3–5 minutes per side, depending on thickness and preferred doneness.
  • - Avoid repeatedly moving the meat to encourage even browning.

Step 6: Check The Doneness

  • - Use an instant-read thermometer to check the steak's internal temperature.
  • - Follow recognised food-safety guidance when selecting the cooking temperature.
  • - Remember that the internal temperature may rise slightly while the meat rests.

Step 7: Rest The Beef

  • - Transfer the cooked steaks to a clean chopping board.
  • - Loosely cover them with foil.
  • - Allow the meat to rest for approximately 5–10 minutes so the juices can redistribute.

Step 8: Build The Salad Base

  • - Place the mixed salad leaves in a large serving bowl or platter.
  • - Scatter over the cucumber, cherry tomatoes, red onion and fresh coriander.
  • - Keep the ingredients loosely arranged rather than compacting them.

Step 9: Add The Mango

  • - Arrange the mango pieces evenly over the salad.
  • - Distribute them so every serving includes a generous combination of sweet fruit and crunchy vegetables.

Step 10: Slice The Steak

  • - Using a sharp knife, slice the rested steak thinly against the grain.
  • - Cutting against the grain shortens the muscle fibres, making each bite easier to chew.

Step 11: Add Avocado And Cashews

  • - Carefully arrange the avocado slices around the salad.
  • - Sprinkle the toasted cashews over the top, reserving a few for the final garnish.

Step 12: Dress The Salad

  • - Drizzle the lime dressing over the salad shortly before serving.
  • - Start with a little dressing and add more as needed.
  • - Avoid using too much dressing, as this can weigh down the leaves.

Step 13: Finish The Plate

  • - Arrange the sliced steak across the top of the salad.
  • - Scatter over the remaining coriander and chilli.
  • - Finish with the reserved cashews.
  • - Serve the Mango Steak Salad immediately for the best contrast between warm beef and cool, crisp salad.

Notes

  • 🥩 Steak: Sear the steak in a very hot pan for a beautifully browned exterior, then rest it for 5–10 minutes before slicing against the grain.
  • 🥭 Mango: Use ripe but firm mangoes so they remain juicy without becoming mushy in the salad.
  • 🥗 Salad: Keep the salad leaves and vegetables fresh and crisp by adding the dressing just before serving.
  • 🍋 Dressing: Balance the lime, honey, garlic, and chilli to create a dressing that is tangy, lightly sweet, and savoury.
  • 🥑 Avocado: Add the avocado shortly before serving to preserve its creamy texture and fresh colour.
  • 🌶️ Heat: Adjust the fresh chilli and chilli flakes according to your preferred level of spiciness.
  • 🥜 Crunch: Toasted cashews add delicious texture and contrast to the tender steak and juicy mango.
  • ❄️ Storage: For meal prep, store the steak, salad, mango, avocado, and dressing separately and assemble just before eating.
Keyword Mango Steak Salad