I’ve always maintained that beef and mangoes go well together and this salad will prove that. It’s a refreshing salad that is still meaty enough to satisfy the carnivore in you. If green mangoes are unavailable, ripe ones are good too, but you may want to lessen the sweetness of the dressing by removing the sweet chili sauce and using chili sauce instead. Chicken, crab or shrimp would work in place of the beef too.

Ingredients (serves 4)

6 cups lolo rosa or ice lettuce, washed and torn into serving pieces
200 g beef ribeye steak
2 green mangoes, peeled and sliced into strips
1 carrot, grated
1/8 cup sweet chili sauce
1/8 cup rice or coconut vinegar
1/4 cup olive oil
2 tbsps of olive oil for cooking the steak
salt and pepper to taste

Directions

  1. To make the dressing, combine sweet chili sauce, vinegar and olive oil.  Season with salt and pepper.
  2. In a saute pan, heat up the 2 tbsps of olive oil until very hot.  Season rib eye with salt and pepper. Sear the steak until desired doneness (I suggest medium).
  3. Slice the steak into strips and toss with the salad dressing.
  4. In a bowl, combine lettuce, carrots and mangoes.
  5. Pour the steak and dressing on the salad and toss well. Serve immediately.