Grilled Sirloin Steak with Mango and Chile Salad
By GadgetGirl
Grilled Sirloin Steak with Mango and Chile Salad delivers a nice combination of sweet and spicy in one dish.
- 4
- 35 mins
Ingredients
- 1 pound sirloin steak, trimmed
- 1/2 teaspoon salt, divided
- 1/4 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 $
- 1/2 teaspoon minced peeled fresh ginger
- 1/4 teaspoon salt
- 1 bay leaf
- 1 cup uncooked jasmine rice
- 1/4 cup light coconut milk
- 2 tablespoons chopped fresh cilantro $
Preparation
Step 1
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.
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