Grilled Beef Steak and Mango Salsa with Endive

This recipe features a great combination of flavours — ginger flavoured beef steak with the fresh tart flavours of the mango salsa. APPETIZER BITES: Tuck strips of steak into individual endive leaves and top each with some Mango Salsa. Or serve on a buffet as a warm main course salad.

RatingDifficultyBeginner

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Yields30 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins

 ¼ cup (50 mL) soy sauce
 2 tbsp (30 mL) wine vinegar
 2 green onions, minced
 1 tbsp (15 mL) granulated sugar
 1 clove garlic, minced
 1 tbsp (15 mL) minced fresh ginger root
 2 (6 oz/175 g) Strip Loin Grilling Steaks, 1 inch (2.5 cm) thick
 Salt and pepper
 2 large endive heads, separated into individual leaves
 Mango Salsa (recipe follows)

1

Combine soy sauce, vinegar, onions, sugar, garlic, ginger root and sesame oil in small bowl. Place half of the marinade in large sealable freezer bag, reserving remainder for dressing. Add steaks to bag; seal and refrigerate for 30 minute or up to 2 hours, turning occasionally.

2

Lightly oil preheated grill or grilling pan. Remove meat from marinade and season with salt and pepper to taste; discard marinade. Grill over medium-high heat for 8 to 10 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Remove from heat; let stand for 5 minutes.

3

Cut steak diagonally into 1/4-inch (5 mm) thick slices; toss with reserved dressing. To serve as layered salad, arrange over layer of individual endive leaves arranged on large platter; top with Mango Salsa. To serve as individual hors d’oeuvres, tuck strips of steak into individual endive leaves and top each with some Mango Salsa.

Ingredients

 ¼ cup (50 mL) soy sauce
 2 tbsp (30 mL) wine vinegar
 2 green onions, minced
 1 tbsp (15 mL) granulated sugar
 1 clove garlic, minced
 1 tbsp (15 mL) minced fresh ginger root
 2 (6 oz/175 g) Strip Loin Grilling Steaks, 1 inch (2.5 cm) thick
 Salt and pepper
 2 large endive heads, separated into individual leaves
 Mango Salsa (recipe follows)

Directions

1

Combine soy sauce, vinegar, onions, sugar, garlic, ginger root and sesame oil in small bowl. Place half of the marinade in large sealable freezer bag, reserving remainder for dressing. Add steaks to bag; seal and refrigerate for 30 minute or up to 2 hours, turning occasionally.

2

Lightly oil preheated grill or grilling pan. Remove meat from marinade and season with salt and pepper to taste; discard marinade. Grill over medium-high heat for 8 to 10 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Remove from heat; let stand for 5 minutes.

3

Cut steak diagonally into 1/4-inch (5 mm) thick slices; toss with reserved dressing. To serve as layered salad, arrange over layer of individual endive leaves arranged on large platter; top with Mango Salsa. To serve as individual hors d’oeuvres, tuck strips of steak into individual endive leaves and top each with some Mango Salsa.

Grilled Beef Steak and Mango Salsa with Endive
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