Beef Mango And Avocado Salad Recipes

BEEF, MANGO AND AVOCADO SALAD

Beef, Mango and Avocado Salad image

Whip up a homemade Lime Vinaigrette to use as a quick marinade for Top Sirloin and as the dressing for this simple, yet deliciously fresh salad.

Provided by BIWFD

Categories Salad

Time 45m

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1 beef Top Sirloin Steak Boneless, cut 1-inch thick (about 1 pound)
6 cups mixed salad greens
1 medium mango, cut into 3/4-inch pieces
1 medium avocado, cut into 8 slices
Red onion rings, separated
2 tablespoons crumbled queso fresco cheese
Pepitas (pumpkin seeds) or sunflower seeds (optional)
Salt and pepper
1/3 cup fresh lime juice
1 tablespoon finely chopped fresh cilantro
1/2 teaspoon ground cumin
1 tablespoon honey
2 tablespoons olive oil
1/4 teaspoon salt

Steps:

Combine Lime Vinaigrette ingredients in small bowl. Place beef steak and 1/4 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in the refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining vinaigrette for salad.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill 13 to 16 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally.
Divide salad greens among 4 plates. Top evenly with mango pieces, avocado slices and onion, as desired. Carve steak into slices. Divide steak slices evenly over salads. Sprinkle with cheese and pepitas, if desired. Drizzle remaining vinaigrette evenly over salads. Season with salt and pepper, as desired.

Nutrition Facts : Calories 350

PEPPER STEAK SALAD WITH MANGO, AVOCADO AND JALAPENO VINAIGRETTE

Pepper Steak Salad With Mango, Avocado and Jalapeno Vinaigrette image

Make and share this Pepper Steak Salad With Mango, Avocado and Jalapeno Vinaigrette recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 jalapeno peppers
1 -2 teaspoon ground black pepper
salt (optional)
2 boneless top loin beef, steaks, cut 3/4-inch thick (strip, about 8 ounces each)
2 -3 roasted jalapeno peppers (see above)
2 tablespoons fresh lime juice
1 tablespoon coarsely chopped fresh cilantro leaves
1 tablespoon water
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
8 cups mixed salad greens
1 mango, cut into 1/4-inch slices
1/2 small avocado, cut lengthwise into 8 slices
salt
1 shallot, very thinly sliced and separated into rings
2 tablespoons shaved firm Cotija cheese (use vegetable peeler to shave) or 2 tablespoons parmesan cheese (use vegetable peeler to shave)

Steps:

Preheat charcoal grill to medium heat.
Place the jalapeno peppers on grill over medium, ash-covered coals. Grill uncovered, for about 11 to 13 minutes or until evenly blistered and blackened. Place in a food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.
Press black pepper and salt evenly onto beef steaks. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally (7 to 10 minutes for medium-rare to medium doneness). Remove from grill and let stand while preparing vinaigrette.
Meanwhile prepare Jalapeno Vinaigrette:.
Remove and discard skins, seeds and membranes from jalapeno peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover and pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.
Arrange salad greens on serving platter. Fan the mango and avocado slices over greens.
Carve steaks into slices and season with salt, to taste. Arrange over salad. Top with shallots and drizzle with vinaigrette. Sprinkle with cheese.

Nutrition Facts : Calories 201.3, Fat 15.1, SaturatedFat 2.8, Cholesterol 4.3, Sodium 197.6, Carbohydrate 17.1, Fiber 3.3, Sugar 12.3, Protein 2.4

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Combine Lime Vinaigrette ingredients in small bowl. Place beef steak and 1/4 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in the refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining vinaigrette for salad.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill 13 to 16 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally.
Divide salad greens among 4 plates. Top evenly with mango pieces, avocado slices and onion, as desired. Carve steak into slices. Divide steak slices evenly over salads. Sprinkle with cheese and pepitas, if desired. Drizzle remaining vinaigrette evenly over salads. Season with salt and pepper, as desired.

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