Featured Recipe
Grilled Beef Mango Salad
By Kate
"
Grilled thick flank or sirloin slices topped with fresh mango, toasted nuts, and Thai herbs tossed in lime and olive oil. A spicy, crunchy, herbaceous salad combining savory beef with sweet fruit. Notes on grill marks, resting meat, and herb variations included.
"
Prep:
20 min
Cook:
12 min
Total:
32 min
Serves:
4 servings
grilling
salads
summer recipes
healthy meals
Introduction
Grill time. Listen for the sizzle hitting hot steel. Imagine the Maillard crust forming, aroma takes over kitchen. Meat resting lets muscle fibers relax, trapping those flavorful juices. The mango slices bring a juicy pop, soft and fibrous. Crunch hits — toasted almonds breaking up tender beef. Herbal freshness cuts through richness; lime acid ties all flavors together. Chili flake heat lingers in the background like a subtle whisper. This is no random salad but a deliberate play of texture and flavor contrasting heavy with light, spicy with cooling. Treat herbs like your signature. Each bite tells a story — seasonal, simple, refined. No overthinking. Meat, fruit, herbs — done.
Ingredients
About the ingredients
Thick cut sirloin or flank steak are both good. Flank is leaner and needs precise cooking—watch your doneness carefully. Sirloin typically has more fat so more forgiving. Mango ripe and sweet but firm enough so it doesn’t turn to mush when mixed. Roasted nuts for texture, almonds or peanuts both work, just toast them lightly to bring out nutty aromas. Thai basil adds anise complexity but swap mint or cilantro for regional twists. Fresh lime juice is non-negotiable for punch, bottled won’t cut it. Olive oil finish softens acid and enhances mouthfeel. Watch salt quantity depending on meat quality. Freshly crushed pepper better than pre-ground for bright aroma. Chili flakes provide restrained heat; adjust to taste but don’t overpower.
Method
Technique Tips
Oil grill grates or cast iron before heating to prevent sticking—use paper towel dipped in oil held with tongs. Get grill screaming hot before placing meat to seal juices. Cook steak based on touch test — medium rare feels springy, slight resistance, not mushy or too firm. Rest meat near warm spot loosely tented; don’t cover tightly or trapped steam ruins crust. Slice beef thinly across grain for tenderness, watch meat fibers’ direction. Assemble salad quickly so mango stays fresh, herbs don’t wilt. Dressing is simple — just lime and olive oil mixed in places. Tossing meat directly can bruise mango — layer ingredients on platter separately, drizzle dressing on top. Leave chili flakes out or on side if guests shy from heat. If grilling outdoors impossible, hot pan searing followed by resting identical for results. Avoid prepping too far ahead as mango discolors and herbs wilt.
Chef's Notes
- 💡 Preheat grill — get it hot. Check grates, oil to avoid sticking. Look for that sizzle when beef hits. Deep grill marks mean success.
- 💡 Let beef rest. Important step. Seven minutes. Juices redistribute. Don’t skip this, avoid dry beef edges. Tent with foil — not too tight.
- 💡 Slice against the grain. Look for those fibers — don’t cut with them. Thin slices yield tenderness. Juices flowing out, not a dry dish.
- 💡 Consider nut swaps. Almonds bring crunch, but peanuts work well too. Lightly toast either. Releases oils, aromas. Elevate texture.
- 💡 Fresh herbs matter. Garden freshness — mint, Thai basil. Try cilantro instead of mint sometimes. Seasonal variations keep things exciting.
