I realized a few days ago that I rarely make steak. I tend to gravitate towards fish and shellfish recipes because they are usually so simple and quick to prepare on weekdays. But grilled steak is also a really great quick option, especially on hot days when you don’t want to use your stove. (Are you seeing a theme in my posts recently? My apartment is on the top floor and it gets quite warm up there in the summer months so my stove gets a break for the most part from June to August.)
The latest Cooking Light had a recipe for a simple grilled sirloin steak served with a really beautiful mango chile salad. The whole recipe from start to finish took less than 30 minutes, perfect for a weeknight!
Ingredients (serves 4):
- 1 pound sirloin steak, trimmed
- 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
- 2 tablespoons chopped fresh cilantro
- The juice of one lime
- 1 medium ripe mango, peeled and diced (I used a Haden mango)
- 1 red jalapeno pepper, seeded and roughly chopped (you can use green if you can’t find red)
- 2 tablespoons chopped unsalted, dry-roasted peanuts
If you have the time, try to take the steak out of the refrigerator about 30 minutes prior to grilling. (I actually bought this steak on my way home so my lovely commute allowed the steak to start coming to room temperature.)
Preheat your grill to medium-high heat. Spray the grill rack with cooking spray before preheating.
Drizzle the steak with the olive oil and sprinkle evenly with the salt and pepper; set aside.
While waiting for the grill to preheat, chop your cilantro, juice the lime, peel and dice your mango, seed and chop your red jalapeno, and chop your peanuts. Add to a bowl and toss to mix.
When the grill is ready, add the steak to the grill and cook for 5 minutes on each side, or until desired degree of doneness.
Remove the steak from the grill and let stand 5 minutes.
Cut the steak diagonally across the grain into thin slices.
Serve with the mango-chile salad.
I am always so surprised with how good steak tastes when grilled with just some salt and pepper. But when paired with the mango-chile salad, oh man is this steak fantastic. The combination of sweet mango and spicy jalapeno is one of my favorites. The peanuts add a nice crunch (although I might add more chopped peanuts next time I make this). I added a bit more chopped cilantro over the steak to add some more flavor.
The colors are great too, aren’t they?
- 1 pound sirloin steak, trimmed
- 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
- 2 tablespoons chopped fresh cilantro
- The juice of one lime
- 1 medium ripe mango, peeled and diced (I used a Haden mango)
- 1 red jalapeno pepper, seeded and roughly chopped (you can use green if you can’t find red)
- 2 tablespoons chopped unsalted, dry-roasted peanuts
- If you have the time, try to take the steak out of the refrigerator about 30 minutes prior to grilling. (I actually bought this steak on my way home so my lovely commute allowed the steak to start coming to room temperature.)
- Preheat your grill to medium-high heat. Spray the grill rack with cooking spray before preheating.
- Drizzle the steak with the olive oil and sprinkle evenly with the salt and pepper; set aside.
- While waiting for the grill to preheat, chop your cilantro, juice the lime, peel and dice your mango, seed and chop your red jalapeno, and chop your peanuts. Add to a bowl and toss to mix.
- When the grill is ready, add the steak to the grill and cook for 5 minutes on each side, or until desired degree of doneness.
- Remove the steak from the grill and let stand 5 minutes.
- Cut the steak diagonally across the grain into thin slices.
- Serve with the mango-chile salad.
This looks divine! I had already flagged the very same recipe in my magazine, and now I definitely have to try it!! Beautiful presentation too 🙂
Lindsey @ American Heritage Cooking recently posted..Chocolate Chip Cookies – The New York Times Recipe
haha nice, I must’ve read your mind! It’s a really yummy dish, and very little effort!
Kaitlin @ I Can Cook That recently posted..Gazpacho with Grilled Pickapeppa Shrimp