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Steak & Mango Salad with Cilantro Dressing

  • 25 m
  • 40 m
Diabetic Living Magazine
“A simple lime-cilantro dressing along with sliced mango and crisp jicama adds freshness to this beef salad. If you like, you can use mint in place of the cilantro for a change of flavor.”


    • 12 ounces beef flank steak or boneless beef top sirloin steak, cut 1 inch thick
    • ⅛ teaspoon salt
    • ⅛ teaspoon ground black pepper
    • ⅓ cup lime juice
    • 2 tablespoons olive oil
    • 2 tablespoons snipped fresh cilantro
    • 1 tablespoon honey
    • 2 cloves garlic, minced
    • 8 cups torn romaine leaves
    • 5 ounces jicama, peeled and cut into thin bite-size strips (1 cup)
    • 1 medium mango, seeded, peeled and sliced
    • 1 small red onion, cut into thin wedges


  • 1 Trim fat from steak. If using flank steak, score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle with salt and pepper.
  • 2 Place steak on the rack of an uncovered grill directly over medium coals. Grill until medium doneness (160°F), turning once halfway through grilling. Allow 17 to 21 minutes for flank steak or 18 to 22 minutes for top sirloin steak. Thinly slice steak diagonally across the grain.
  • 3 Meanwhile, for dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, honey and garlic.
  • 4 To serve, divide romaine among six dinner plates. Top with steak slices, jicama, mango, and red onion. Drizzle the dressing over salads.
  • Variation: Broiling Directions: Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until medium doneness (160°F), turning once halfway through broiling. Allow 15 to 18 minutes for flank steak or 20 to 22 minutes for sirloin steak.
ALL RIGHTS RESERVED © 2019 Printed From 9/16/2019