steak and mango salad

Hi Friends! I bring you another glorious recipe inspired by the show Friends and created for my podcast, Friends with Food. This is one of my favorite recipes so far, and if I may say so, it’s fucking delicious. The dressing/marinade is magically delicious and you will loooove it. You’re welcome!!

steak and mango salad

makes four salads, or two biggies

for the dressing:

zest of 1 lime

juice of 3 limes (about 2/3c lime juice)

zest ½ orange

juice 1 orange

2 cloves garlic, roasted or raw, or 1 tsp garlic powder

1 tsp cumin

1 tsp salt 

½ tsp chili powder

half bunch cilantro, with stems

½ cup good olive oil

honey (optional)

for the salad: 

2 tablespoons neutral oil

1 lb flank steak (or skirt steak or flat iron steak)

½ cup raw pepitas

1-2 heads little gem lettuce

4 cups arugula

1 ripe mango, thinly sliced or cubed

1 large avocado, thinly sliced or cubed

4 radishes, thinly sliced

2 green onions, thinly sliced

1 cup cilantro

1-2 limes, halved or quartered

Feta or cotija (optional)

Combine all the dressing ingredients in a blender and blitz until smooth. Taste the dressing for seasoning; it may need a little more salt, or a dab of honey if it is too tart for your liking. Blend again after adjusting seasoning. You should have about 1 ⅔ cups of dressing; divide it in half and set one half aside.

Place the flank steak in a pan with high sides large enough for the steak to lay flat (alternatively, place in a gallon ziplock bag). Pour half the dressing over the steak, turning the meat to coat thoroughly (or pour it in the ziplock bag and squish it all around). Let marinate at least 30 minutes, and up to 24 hours.

Toast the pepitas. Place a dry pan over medium heat and add the pepitas. Cook, shaking pan occasionally, until the pepitas are toasty, and lightly browned with a nutty aroma. Sprinkle a good pinch of salt over top and toss to combine. Set aside.

To cook the steak, heat a large heavy pan over medium high heat. Add a couple tablespoons of oil and give it a moment to get hot and shimmery. Shake excess marinade off the steak and add it to the hot pan. Cook until done to your liking, about 5 minutes a side for medium rare (depending on thickness). Set steak aside to let rest for 5-10 minutes, then slice thinly against the grain. Alternatively, you can cook the steak under your broiler. Place a rack close to the flame, and set your steak on a pan (a roasting pan is great for this, but a foil-lined sheet pan works well, too. Parchment paper will get very burned in this scenario, which is fine, just be aware of it). Turn the broiler to high and broil for 5 minutes on each side, or until cooked to your liking. Set aside steak to rest for 5-10 minutes, then slice thinly against the grain.

To assemble the salad, arrange torn little gem leaves and arugula on plates, and top with steak, mango, avocado, and radish. Drizzle liberally with reserved dressing, then top with green onion, cilantro, pepitas, and cheese (if using). Serve with lime wedges along side to squeeze overtop.

Enjoy as a tasty lunch, preferably with someone named Richard.