A tropical flavor-o-rama that's surprisingly quick/easy etc.
Course: Main Course, meat, Salad
Cuisine: High Protein, Paleo, Primal
Keyword: dinner salad, large meal
Servings: 2people
Author: Adrienne Harvey
Ingredients
12ozsirloin or filet of beefKorean Style Marinated Steak Tips from The Meat House are PERFECT for this. Or lightly season with soy sauce
1avocadoperfectly ripe (use 1 or more if Hass, or one large Florida avocado)
2bunchesbn spring mixOr your favorite mix of tender lettuces
12cupchopped cilantrofresh (loosely packed - add more/less depending on your preference)
1Tbspcoconut oilCheck my review of Tropical Traditions Coconut Oil!
1/4tspsea saltto taste
1/4tspblack pepper fresh ground to taste
1/2limejuice of one half... (Fresh squeezed - crush it with your hand)
1mangosuper ripe and cut into large but bite sized chunks
Instructions
Place half of the lettuce mix in each large plate
Heat your well-greased cast iron skillet to medium and sear/cook the seasoned steak to your desired doneness. Hopefully it is relatively thin!
Place equal amounts of mango and avocado chunks on each plate - reserving a few large chunks for the dressing portion of the recipe (2 large chunks of mango, 2 large chunks of avocado).
While the steak is briefly resting (makes it easier to cut), mash the reserved chunks of mango and avocado into a soft paste.
Add in the lime juice, salt, pepper and cilantro - hopefully the mixture is at least room temperature, if necessary, slightly warm it all then add the melted coconut oil to complete the dressing.
Give it a taste and adjust seasoning if necessary.
Slice the steak like fajita meat (against the grain), place on top of the salads and add the dressing. DONE!!! :)