Grilled Sirloin Steak with Mango and Chile Salad

Grilled Sirloin Steak with Mango and Chile Salad delivers a nice combination of sweet and spicy in one dish.

Grilled Sirloin Steak with Mango and Chile Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound sirloin steak, trimmed

  • ½

    teaspoon salt, divided

  • ¼

    teaspoon freshly ground black pepper

  • Cooking spray

  • 2

    tablespoons chopped fresh cilantro

  • 1

    tablespoon fresh lime juice

  • 1

    medium ripe mango, peeled and diced

  • 1

    red jalapeño pepper, thinly sliced

  • 2

    tablespoons chopped unsalted, dry-roasted peanuts

  • Coconut-Ginger Rice

  • 1

    cup water $

  • ½

    teaspoon minced peeled fresh ginger

  • ¼

    teaspoon salt

  • 1

    bay leaf

  • 1

    cup uncooked jasmine rice

  • ¼

    cup light coconut milk

  • 2

    tablespoons chopped fresh cilantro $

Directions

1. Preheat grill to medium-high heat. 2. Sprinkle steak evenly with 3/8 teaspoon salt and pepper. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let steak stand 5 minutes. Cut steak diagonally across grain into thin slices. 3. Combine remaining 1/8 teaspoon salt, cilantro, and next 3 ingredients (through jalapeño) in a medium bowl; toss. Top with peanuts. Serve salad with steak. Coconut Ginger Rice Bring water, ginger, salt, and bay leaf to a boil in a small saucepan. Add rice and coconut milk to pan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed and rice is done (about 15 minutes). Discard bay leaf; fluff rice. Stir in chopped fresh cilantro.


Nutrition

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