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Grilled Steak Salad with Fruit

 Grilled Steak Salad with Fruit
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!
2 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 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


  • 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

2 of 2

Grilled Steak Salad with Fruit (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.