Grilled Steak and Mango Salad
When you are looking for a meal that has the light, fresh flavors of summer, but still satisfies, this Mango Steak Salad must be on your menu. Slices of grilled steak, sweet mango, and juicy tomatoes piled on top of mixed greens are all pulled together with a rich and creamy avocado ranch dressing. Be sure to grill extra this weekend so you can use the leftover steaks to make this easy dinner recipe even on a busy weeknight!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Grill
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
When my husband is put in charge of grilling steaks for dinner, his philosophy is, why only make steak for a family of four when you could instead grill enough for an army. So what will you find on our grill on a given Saturday night in the summer? There’s almost always flank steak, but in addition, you might find flat iron steak or even some New York strip steaks, and even the occasional filet mignon.
Well, at least there is leftover steak I can use it to make steak salads! This salad was actually inspired by my Avocado Ranch Dressing recipe. After tasting the dressing, I knew I had to add some mangoes and tomatoes to the salad because we love Mango Avocado Salsa. Now it’s one of our family favorites, and there are endless ways to change it up and customize it!
This Mango Steak Salad is Perfect for Summer
Here’s why you’ll love it…
- Ultimate summer dinner. Just a few simple ingredients provide a fabulous contrast of colors, flavors, and textures – the freshness and sweetness of the fruit versus the richness and savoriness of the steak and dressing.
- Make it fresh or with leftovers. While you can grill some steaks just to make this salad, it’s also a great way to use up any leftover steak. The steak can be hot, room temperature, or even cold. But I do recommend thinly slicing it against the grain so that it is nice and tender with the salad.
- So versatile. This salad is naturally gluten free and low carb, and is easily made dairy free. But you also have the option to add other toppings like cheese or croutons, change the fruit and veggies, and truly just use this as inspiration to make your own favorite combos. See more ideas below!
Recipe Ingredients
Here’s an overview of what you’ll need for this grilled steak and mango salad. Check out the full post for the Avocado Ranch Dressing for additional information about that recipe. However, you will find the full ingredient amounts for the salad and dressing, plus the directions in the recipe card at the bottom of the post.
For the Salad
- Salad greens. I like to serve this over tender mixed baby greens or a spring mix. If you want something more hearty and crunchy, try romaine lettuce. And arugula would add a great peppery bite. Baby spinach is another good option.
- Mango. Make sure your mango gives to pressure in order to ensure that it is ripe. Then you will want to peel and slice it. A Mango Splitter makes this task much easier!
- Tomatoes. I like to use plum tomatoes, thinly sliced. But you can use whatever you have or what looks the best at the grocery store or farmers’ market. This would be a great salad to showcase some in-season heirloom tomatoes.
- Steak. We like to use leftover grilled flank steak or grilled flat iron steak because both are great for making nice, thin slices. But you can use whatever you love. If it isn’t grilling season, the bit of spice in Chili Lime Steak Bites would also be delicious when paired with the rest of the ingredients.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Mango Splitter. I generally don’t buy a lot of gadgets that only have a single use in the kitchen, but separating the mango flesh from the pit can be a tricky matter, and I love this tool to make it easier.
For the Avocado Ranch Dressing
- Buttermilk: You can also thin out plain yogurt with milk or make buttermilk by combining a couple of teaspoons of white vinegar or lemon juice with milk. A dairy-free version works just as well.
- Avocado: Make sure it is ripe, so slightly soft when gently pressed but not mushy.
- Honey: You can swap maple syrup if needed.
- Garlic
- Herbs: Fresh is best for the basil, parsley, dill, and rosemary, but you can use dried if that’s all you have.
- Dried Minced Onion: Substitute onion powder if needed.
- Chives
- Salt and Pepper
Additions and Variations
- Try other fruit. I really love the sweet and juicy mango here, but pineapple would also be great to add a tropical touch.
- Add more veggies. Some crisp cucumbers or bell peppers would both add texture and freshness.
- Top with cheese. Something crumbly like feta or queso fresco is my top choice, but you can never go wrong with sharp cheddar or Monterey Jack.
- Give it some crunch. Crushed tortilla chips, polenta croutons, or even some toasted nuts would add a nice crunchy contrast.
- Use another dressing. I really love the richness of the avocado ranch, but you can kick things up with Jalapeno Ranch, too.
Make it a Meal
This leftover steak salad is filling enough to enjoy on its own and makes a great low carb dinner recipe. But maybe you want to pair it with a side dish. Try one of these:
- Gluten Free Cornbread
- Cheddar Ranch Roasted Potatoes
- Cheesy Cauliflower Hash Browns Casserole
- Pepper Jack Cauliflower Tots
More dinner salad recipes
Grilled Steak and Mango Salad with Avocado Ranch Dressing
Ingredients
- 4-6 cups mixed baby greens or spring greens , or your favorite lettuce
- 1 mango , peeled and sliced thinly
- 2-3 plum tomatoes , sliced
- 12 oz. thinly sliced cooked steak
For the Avocado Ranch Dressing
- 2/3 cup buttermilk
- 1 clove garlic
- 4 leaves fresh basil
- 1/2 teaspoon honey
- 1 Tablespoon fresh parsley or 1/2 teaspoon dried parsley
- 1 Tablespoon fresh dill or 1/2 teaspoon dried dill weed
- 1 teaspoon fresh rosemary
- 1 teaspoon dried minced onion or 1/2 teaspoon onion powder
- 9 chives
- 1/2 avocado
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Instructions
- Divide 4-6 cups mixed baby greens or spring greens between four plates. Top with 1 mango and 2-3 plum tomatoes that have been sliced, followed by 12 oz. thinly sliced cooked steak. Drizzle dressing over the top. Enjoy right away.
For the Avocado Ranch Dressing
- Combine 2/3 cup buttermilk, 1 clove garlic, 4 leaves fresh basil, 1/2 teaspoon honey, 1 Tablespoon fresh parsley, 1 Tablespoon fresh dill, 1 teaspoon fresh rosemary, 1 teaspoon dried minced onion, 9 chives, 1/2 avocado, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground pepper in a blender, and puree until smooth, adding additional milk or buttermilk if needed to achieve your preferred consistency.
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Now this is an awesome looking salad! I could totally eat this for lunch AND dinner. YUM!
This salad looks amazing….especially with that yummy steak! Thanks for coming to our “Strut Your Stuff Saturday.” We hope you’ll be back soon! -The Sisters
Thanks for stopping by. I’ll definitely be back.
This looks unbelievable – we’re drooling!
We’d love to see this at our Beautify it Monday link party open now!
-Four Sisters
Bringingbeauty.blogspot.com
Thank you. I will drop it off in a bit!
What a beautiful presentation for this outstanding salad. We would just love this Salad. Your recipe looks awesome. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you, so happy to share. It was a really delicious combination.
I definitely need to try this dressing. I’m on a dressing kick as well. I think it’s the fear of swim suit season being right around the corner. Lol. Thanks so much for sharing at Whimsy Wednesdays.
It was very good and very satisfying, without needing to eat a lot of it.
Thank you so much for linking up to Foodie Friday! Loved this recipe! Congrats, you’re featured! http://www.notyourordinaryrecipes.com/2012/04/top-5-from-427.html
That is so exciting. Thank you!!
Looks delicious and beautiful pics! Found you on 33 shades of green!
Amber
Thanks for stopping by!
WOW, I love everything about this. I love to make my own ranch (just finished dipping some veggies in this week’s version actually) and I love leftover steak on top of salad (kinda wishing I had picked up some steak at the market this week just to be able to make a yummy steak salad – guess there is always next week). Thanks for a beautifully summer salad 🙂
Thank you! Steak salads are so good – healthy but satisfying.
This looks outrageously delicious! Love what Ann made and love how you modified it! All the ingredients are on my list of favorites: )
Thanks Ann! I had a great recipe to start from, and just built on it.
I love this salad! The steak looks just perfectly done and the tomato and mango slices underneath make such a beautiful bed for it. Drizzled with the beautiful green dressing … oh my. I need someone to make me a good steak now.
I loved this one SO much, I had to pin it to the BEST food blogger recipes Pinterest board: http://pinterest.com/bachelorsgrill/best-food-blogger-recipes/
Aww, Ann, I am honored. Thank you so much! My hubby loves to grill and loves steak, so I can get him to grill me a steak anytime 🙂