Warm Salad of Beef with Avocado-Mango Salsa


Prep School

Published by Agate Surrey

This image courtesy of John Dziekan / Chicago Tribune

The Australians refer to cooked meat on top of greens as a "warm salad."

Serves2 as an entree, 4 as an appetizer

Preparation Time25 min

Preparation Time - Text25 minutes

Cooking Time7 min

Cooking Time - Text7

Cooking Methodgrilling


Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, peanut free, soy free, tree nut free


Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturefruity, meaty

Type of Dishfirst course salad, main course salad, salad


  • 1 rib-eye, New York strip or sirloin steak, about 8 ounces
  • 1/8 teaspoon coarse salt
  • Freshly ground pepper 
  • 1 tablespoon sherry vinegar or other vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon coarse salt
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • 8 ounces mesclun mix or other fresh salad greens
  • 2 cloves garlic, minced
  • 1 avocado, peeled, cut into medium dice
  • 1 mango, peeled, cut into medium dice
  • 1/4 red onion, cut into small dice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced cilantro
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon dried oregano
  • Juice of 1 lime
  • Hot red pepper sauce


  1. Season steak with the salt and pepper to taste. Grill, saute or broil to medium-rare, about 31/2 minutes per side. Remove from heat; let rest 10 minutes.

  2. Meanwhile for the vinaigrette, whisk the vinegar, mustard and salt in a small bowl. Whisk in a few drops of oil to form an emulsion. Continue whisking while adding remaining oil in a slow, steady stream; whisk in honey. Toss greens with vinaigrette.

  3. Combine salsa ingredients in a medium bowl; set aside. Divide dressed greens among plates; mound salsa in center. Slice steak on the diagonal into thin strips; fan out across top of salsa.

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