Prep Time 15 minutes
Bursting with flavor this colorful salad is sophisticated enough for guests and, with its hint of sweetness, kids will love it too. If you have leftovers from Grilled Steak with Southwestern Rub, use them in this recipe (see tip, below).
What you'll need
- 1 teaspoon olive oil
- 8 ounce steak, about 3/8-inch thick
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 tablespoons cilantro
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/8 teaspoon salt
- Pinch ground black pepper
- 2 hearts of romaine lettuce, chopped (about 8 cups)
- 1 mango, chopped
- 1/8 red onion, chopped (about 1/4 cup)
Helpful Tip:
If you are using unseasoned leftover steak and want to turn up the Southwestern spices, then add about 1 teaspoon chili powder, 1/2 teaspoon cumin and a pinch of cinnamon to the dressing.
Notes:
Make-Ahead: Dressing can be made up to 2 days ahead and kept in the refrigerator.
Make it Faster: Use prewashed, cut romaine and mango.
Servings: 4
Variations:
Substitution(s): Papaya can be substituted for the mango.
How to make it
- In a skillet on medium-high heat, heat oil until shimmers. Add steak and cook about 5 minutes, turning once, or until medium rare; reserve, cool and slice thinly.
- In a jar mix olive oil, lime juice, cilantro, honey, garlic, salt and pepper to combine.
- Toss steak, lettuce, mango, tomato and onion together. Serve dressing with salad.
