I was inspired last year to try a recipe from Cooks Magazine that used fruit and steak in a warm summer salad and we liked it so much that we’ve added it to our list of favourite home meals. It combines the sweetness of Mango, the crunch of Asparagus and the bite of Red Onion with an Asian influenced dressing and warm, grilled steak! This combo of veggies and protein appeals to Salad Dodgers and Lovers of the Plate o’Green alike. It’s easy to prepare and easy on the pocket book while being “fancy” and “foodie” fun. ( say that fast 5 times!)
(Recipe and the bottom of the page)
I started with a piece of Hormone-free Sirloin , about 8 ounces for two people. I seasoned the steak with olive oil, ground pepper, coriander and kosher salt and let the flavours meld in the fridge for about an hour.
Meanwhile I quick blanched 8 fresh stalks of Asparagus, rinsed under cold water and drained them. Then I went outside to pick some greens for the plate. My garden is bursting with Chard, Lettuce, Spinach and Herbs so I snipped a selection. I added a few sprigs of mint, oregano, and cilantro to the greens.
I sliced up the Mango and Red Onion
and prepared the dressing.
Then, when I was all pretty much organized and plating the greens, mango and asparagus, I had “He Who Likes to Cook the Protein” fire up the BBQ and grill the steak to our taste, fairly rare, then trim and slice it on the cross grain to add to the salad. I drizzled (technical term) on the dressing and Presto! Salad Magic!
We chose one of our favourite local wines to accompany this meal, a bottle of 2009 D’Angelo Tempranillo and I thought it complimented the meal very well! Eat! Pour! Repeat!
For the Steak
1/4 Tbs black peppercorns
1/2 tsp coriander seeds
1/2 tsp kosher salt
1/2 Tbs olive oil
For the Salad
3 cups mixed salad greens and fresh herbs of your choice
8 stalks fresh asparagus quick blanched and cooled
1 ripe mango peeled and sliced
1/2 Red Onion thinly sliced
For the Dressing
1 1/2 Tbs low salt Chicken stock
1 Tbs Olive Oil
1 1/2 Tbs Hoisin
1 Tbs White Vinegar
1 tsp Soya Sauce
1 tsp minced fresh ginger
1/2 Dijon Mustard
1 tsp minced garlic
s and p to taste
Rub the steak with the olive oil. Grind the seeds and corns with a spice grinder or mortar and pestle and rub onto surface of the steak with the salt. Refrigerate at least 30 mins to 2 hours. Prepare the salad greens, fruit, onion and asparagus. Whisk together all dressing ingredients in a small bowl. Arrange large platter with greens, fruit, asparagus and onion. Grill or broil steak to taste , trim off any visible fat and crave on the cross grain into 1/2 inch wide, 2 inch long strips and arrange those on top of salad. Drizzle on dressing and serve immediately.
Serves 2 generously
I have so much Chard ready now ! I need to find some yummy ways of using it before it goes to waste! Watch this space 😉