Thursday, September 24, 2009

Steak and Mango Salad

1lb flank steak
1 head romaine or red-leaf lettuce
1 red onion, thinly sliced
2 mangoes, sliced
1 large, or 2 small avocados sliced
cilantro sprigs for garnish
1/2 C caramelized macadamia nuts
(recipe at bottom for these)

Dressing & Marinade

1/2 C fresh squeezed orange juice
6 T fresh lime juice
6 T soy sauce
1/2 C brown sugar
1 1/2 T fresh grated ginger
3 cloves garlic, pressed or finely minced
1 C olive oil

In a bowl, whisk together the orange juice, lime juice, soy sauce, brown sugar, ginger, and garlic. Whisk until sugar is dissolved. Continue whisking while slowly drizzling in the olive oil until combined. Reserve about 3/4 C* and place the rest of the mixture in a zip-lock bag.
*Make sure when you're pouring out the 3/4 C you are constantly whisking the mixture to assure even distribution of ingredients

Lightly score the flank steak in a diagonal pattern on both sides. Place steak in the zip-lock bag with marinade and leave in fridge for at least 8 hours, preferably overnight.

Caramelize the macadamia nuts.

2 T brown sugar

1/2 T light corn syrup
1/2 T butter
1/2 C nuts

Preheat oven to 400 degrees. Place brown sugar, corn syrup, and butter in a non-stick skillet on the stove top. Set heat to medium or medium-high. Stir the mixture as it comes together until it bubbles. Let it simmer like that for about 20 seconds and then add your nuts. It will be sticky and clumpy, but just keep stirring with a rubber spatula (so you can smoosh and stir) until all of the nuts are well-coated. Transfer nuts to a baking sheet lined with a silicone baking sheet, (or foil or parchment). Cook for about 3 or 4 minutes until you see the sugar mixture start to melt and bubble. Take the pan out of the oven and stir the nuts around with your spatula and then return to oven. Cook for 1-2 minutes longer, or until they reach a darker amber color. Remove from oven and give them one last stir. Then take them off the pan to cool on parchment, foil, or a plate.

Remove steak from fridge about 30 minutes prior to cooking and leave at room temperature. You'll want to let the dressing portion to sit at room temp during this time as well. Heat outdoor grill to med-high heat. If an outdoor grill is not available, use the broiler, or an indoor grill pan. Remove steak from bag and let any excess marinade drip off. Cook steak for about 5-8 minutes on each side or until done. In order to stay tender, flank steak should still be pink in the middle, but nicely seared on the outside. When done, remove from grill and wait at least 5 minutes before cutting to let the juices redistribute. Then slice into thin slices.

Now comes the salad assembly.
Divide lettuce onto plates and top with slices of mango, avocado, and red onion. Add steak slices and drizzle with dressing. Sprinkle macadamia nuts on top and garnish with cilantro.

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