Warm Salad of Beef with Avocado-Mango Salsa Recipe

Name: Warm Salad of Beef with Avocado-Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rib-eye, New York strip or sirloin steak, about 8 ounces; 1/8 teaspoon coarse salt; Freshly ground pepper; 1 tablespoon sherry vinegar or other vinegar; 1 teaspoon Dijon mustard; 1/4 teaspoon coarse salt; 3 tablespoons extra-virgin olive oil; 1 teaspoon honey; 8 ounces mesclun mix or other fresh salad greens; 2 cloves garlic, minced; 1 avocado, peeled, cut into medium dice; 1 mango, peeled, cut into medium dice; 1/4 red onion, cut into small dice; 2 tablespoons extra-virgin olive oil; 1 tablespoon minced cilantro; 1/2 teaspoon coarse salt; 1/2 teaspoon ground cumin; 1/4 teaspoon freshly ground pepper; 1/4 teaspoon dried oregano; Juice of 1 lime; Hot red pepper sauce

Servings: persons

1 rib-eye, New York strip or sirloin steak, about 8 ounces
1/8 teaspoon coarse salt
Freshly ground pepper
1 tablespoon sherry vinegar or other vinegar
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt
3 tablespoons extra-virgin olive oil
1 teaspoon honey
8 ounces mesclun mix or other fresh salad greens
2 cloves garlic, minced
1 avocado, peeled, cut into medium dice
1 mango, peeled, cut into medium dice
1/4 red onion, cut into small dice
2 tablespoons extra-virgin olive oil
1 tablespoon minced cilantro
1/2 teaspoon coarse salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
Juice of 1 lime
Hot red pepper sauce

1
Season steak with the salt and pepper to taste.
2
Grill, saute or broil to medium-rare, about 31/2 minutes per side.
3
Remove from heat; let rest 10 minutes.
4
Meanwhile for the vinaigrette, whisk the vinegar, mustard and salt in a small bowl.
5
Whisk in a few drops of oil to form an emulsion.
6
Continue whisking while adding remaining oil in a slow, steady stream; whisk in honey.
7
Toss greens with vinaigrette.
8
Combine salsa ingredients in a medium bowl; set aside.
9
Divide dressed greens among plates; mound salsa in center.
10
Slice steak on the diagonal into thin strips; fan out across top of salsa.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 rib-eye, New York strip or sirloin steak, about 8 ounces, 1/8 teaspoon coarse salt, Freshly ground pepper, 1 tablespoon sherry vinegar or other vinegar, and more.

Yes, Warm Salad of Beef with Avocado-Mango Salsa falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Salad of Beef with Avocado-Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions