Steak and Mango Salad

AH - what a crazy week!!  Finally had time to actually grocery shop (ok - have Ross grocery shop) and make a meal :)  I did a little combo with this one - so I'll make them into two posts, because you for sure could have both on their own - but I made this salad with Sweet and Spicy Honey Grilled Shrimp.  It was really good together, but this salad would be amazing without the shrimp too!  The steak marinade was tasty as both the marinade and dressing!!  hmmm yummy!!!

Makes 4-6 large dinner salads or 6-8 smaller side salad - OBB

Ingredients:
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 1/2 C roughly chopped cilantro
1/2 C caramelized macadamia nuts (see below)

 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
4 cloves garlic, pressed or finely minced
1/4 C olive oil
1/2 C canola oil

Caramelized Macadamia Nuts

2 tablespoons brown sugar
1/2 tablespoon light corn syrup
1/2 tablespoon butter1/2 cup nuts
1/8 teaspoon cinnamon (SO good)

Place brown sugar, corn syrup, and butter (and cinnamon if you’re using) 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.  Then add nuts and stir to coat.  Continue cooking for 5-7 minutes, stirring constantly until nuts turn golden brown in color and smell toasted. Transfer to foil, waxed paper, or parchment and cool completely

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 oils 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.

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.  Sprinkle steak lightly with salt and pepper.  Cook 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.

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