Grilled Steak Salad with Fruit Recipe

Grilled Steak Salad with Fruit Recipe
Grilled Steak Salad with Fruit Recipe photo by Taste of Home
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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!
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

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

Nutritional Facts

1 each: 430 calories, 20g fat (4g saturated fat), 63mg cholesterol, 218mg sodium, 41g carbohydrate (27g sugars, 9g fiber), 25g protein.

  • 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
  1. 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.
  2. 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 thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
  3. Divide the romaine, mango, jicama, onion and steak between two serving plates. Stir honey into reserved marinade; drizzle over salads. Yield: 2 servings.
Originally published as Grilled Steak Salad with Fruit in Cooking for 2 Fall 2008, p18

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