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Grilled Steak Salad with Fruit Recipe

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Bring an impressive meal to the table with Candice Garcia's tropical take on steak salad. The Winter Haven, Florida cook's combination of ingredients is mouthwatering!

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Grilled Steak Salad with Fruit Recipe

Prep: 20 min. + marinating Grill: 10 min.

Yield: 2 Servings

20 10 30

Ingredients

1/4 cup lime juice
2 tablespoons minced fresh cilantro
2 tablespoons olive oil
1 small garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/2 pound beef top sirloin steak
6 cups torn romaine
1 medium mango, peeled and sliced
1 cup julienned peeled jicama
1 small red onion, sliced and separated into rings
2 teaspoons honey

Directions

In a small bowl, combine the first seven ingredients. Pour 3 tablespoons marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill steak, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
Divide the romaine, mango, jicama, onion and steak between two serving plates. Stir honey into reserved marinade; drizzle over salads. Yield: 2 servings.

Nutritional Facts 1 serving equals 430 calories, 20 g fat (4 g saturated fat), 63 mg cholesterol, 218 mg sodium, 41 g carbohydrate, 9 g fiber, 25 g protein.

Originally published as Grilled Steak Salad with Fruit in Cooking for 2 Fall 2008, p18

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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