Skirt Steak & Mango Salad
 
Ingredients
  • Skirt steak
  • Black pepper, for sprinkling
  • 1 (5 ounce) bag mixed or spring greens
  • 1 avocado, diced or sliced
  • Mango, diced or sliced
  • 3 scallions, sliced
  • walnuts, optional
Poppy Seed Dressing:
  • ½ cup sugar or splenda
  • 3 tablespoons chopped white onion
  • ⅓ cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon mustard
  • 1 cup oil
  • 1-2 teaspoons poppy seeds
Instructions
  1. Make Ahead: Prepare the dressing. Using a stick blender, blend sugar, onion, vinegar, salt and mustard. Gradually add oil until it's mixed in thoroughly. Add in poppy seeds. Refrigerate. If you are serving this in a large bowl as a salad in the middle of the table, you don’t need more than half the dressing.
  2. Soak the skirt steak in water for 10 minutes. Pat dry, then pound thin and season with black pepper only. Grease and heat a grill pan until hot. Add steak and cook for 3-4 minutes on each side. Let rest for 5 minutes, then slice thinly against the grain. Place in a container and refrigerate if not using immediately.
  3. Before serving, toss all salad ingredients together. For individual appetizer servings, you can plate as shown in the photo.
Recipe by Between Carpools at https://betweencarpools.com/skirt-steak-mango-salad/