Warm medium-rare steak mixed with avocado and mango may just be the biggest aphrodisiac I know. I have made this “salad” many times and it remains a well-loved, much requested favorite. This is one of those meals that you want to keep firmly in the rotation.
Spicy Steak and Mango Salad
Servings: 4
1 tablespoon canola oil
1 rib eye steak ( 3/4 to 1 lb), diced
salt and freshly ground pepper
Salad:
2 cups green cabbage, shredded
2 cups vermicelli
1 1/4 cup mango, diced
1/2 cup daikon, shredded
1 tablespoon fresh jalapeno, minced
1/2 cup scallions, diced
2 tablespoons mint, minced
1 tablespoon fresh basil, chiffonade
Mixed in carefully:
1 cup avocado, diced
Dressing:
1/4 cup teriyaki sauce
1/4 cup sweet chili sauce
4 tablespoons sriracha
Toppings:
1/2 cup roasted peanuts
3 tablespoons red pepper flakes
lime wedges, for garnish
In a medium skillet over high heat add canola oil. Season rib eye steak with salt and pepper and sear in skillet about 3-4 minutes per side until medium-rare.
Meanwhile in a large bowl combine salad ingredients. In a small bowl mix dressing. Once steak has cooked, allow to rest for 2 minutes and then dice and add to salad.
Coat salad with dressing and then carefully mix in avocados. Finish with roasted peanuts, red pepper flakes, and lime wedges. Voila: a steak and mango salad worthy of fine dining but also well suited to a night enjoyed at home. Enjoy!
Tags: asian food, Asian-fusion, avocado, dinner, love of steak, mango, Recipe Development, roasted peanuts, steak, steak salad, sweet chile oil, Thai, Thai food, vermicelli
This dish was delicious! It runs pretty spicy if you follow the recipe (which is a great thing from my perspective). I substituted sirloin for the ribeye based on the price and quality of the meat at our market. Also, I added cilantro, which really complimented the rest of the flavors.
All around good recipe. This one definitely will become part of my rotation.