I love this recipe for Beef and Mango Salad with Peanut Dressing. It’s an unusual combination and not very easy to find even in nouvelle cuisine restaurants. It’s easy enough to make at home.
You can surprise your guests with this Beef and Mango Salad with Peanut Dressing. Here’s how it’s done.
INGREDIENTS
190g SKIPPY® Super Crunch Peanut Butter
4 cloves garlic, crushed
1 tablespoon finely grated peeled root ginger
2 teaspoons lime zest
125 ml lime juice
455g sirloin or rib-eye steak
75g sliced red onion
2 mangoes, peeled, stoned and sliced
490g roasted peanuts
60 ml rapeseed or peanut oil
2 tablespoons honey
Baby cos lettuce leaves
Salt and freshly ground pepper, to taste
METHOD
To make the marinade, in a large bowl, combine 90g peanut butter spread, the garlic, root ginger, lime zest and 80 ml lime juice; mix well.
Cut the steaks at an angle into 5 or 6 pieces each. Add to the marinade; toss to combine.
Prepare the barbecue to a medium-high heat. Barbecue the steak for 1 to 2 minutes on each side or until cooked to the desired degree.
Arrange the cos lettuce, onion, mangoes and steak on 4 individual serving plates. Sprinkle the salads with the peanuts.
To make the dressing, in a small bowl, whisk together the remaining 45g of peanut butter spread, the oil, the remaining lime juice, the honey, salt and pepper. Drizzle evenly over the salads.
This recipe serves 4.
