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Million Dollar Steak & Mango Salad - Bright, Juicy, and Luxurious

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Steak: 1 to 1.25 lb ribeye, New York strip, or flank steak (about 1-inch thick)
  • Salt and pepper: Kosher salt and freshly ground black pepper
  • High-heat oil: 1–2 tbsp avocado oil or canola oil
  • Butter and aromatics (optional but recommended): 1 tbsp unsalted butter, 2 smashed garlic cloves, a few sprigs of thyme
  • Greens: 5–6 cups mixed salad greens (spring mix, baby spinach, or arugula)
  • Mango: 1 large ripe mango, peeled and sliced
  • Cucumber: 1 small English cucumber, thinly sliced
  • Red onion or shallot: 1/4 small red onion or 1 large shallot, very thinly sliced
  • Fresh herbs: 1/2 cup loosely packed mint and cilantro leaves
  • Crunch: 1/3 cup roasted cashews, peanuts, or sliced almonds
  • Optional add-ins: Cherry tomatoes, avocado slices, or sliced red chili
  • 3 tbsp fresh lime juice
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp fish sauce (or soy sauce for a mellower flavor)
  • 2 tsp honey or brown sugar
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely grated
  • 1/2 tsp chili flakes or a dash of hot sauce (adjust to taste)
  • Freshly ground black pepper

Method
 

  1. Pat the steak dry and season well. Drying helps you get a great sear. Season both sides with kosher salt and pepper. Let it sit at room temperature for 20–30 minutes to take the chill off.
  2. Mix the dressing. In a small bowl, whisk together lime juice, olive oil, fish sauce, honey, Dijon, grated garlic, chili flakes, and a pinch of pepper. Taste and adjust—add more lime for brightness or honey for balance.
  3. Prep the salad base. In a large bowl, combine greens, mango slices, cucumber, red onion or shallot, and herbs. If using tomatoes or avocado, add them now. Keep the nuts aside for crunch at the end.
  4. Heat the pan. Set a cast iron or heavy skillet over medium-high heat. When it’s hot, add the oil. It should shimmer but not smoke wildly.
  5. Sear the steak. Lay the steak in the pan and don’t move it for 2–3 minutes. Flip and sear the other side for another 2–3 minutes. Adjust time based on thickness and your preferred doneness.
  6. Optional baste for the “million dollar” finish. Add butter, smashed garlic, and thyme to the pan. Tilt the pan and spoon the foaming butter over the steak for 30–60 seconds for extra flavor.
  7. Check doneness. Aim for 125–130°F for medium-rare, 135°F for medium. Remember it will rise a few degrees as it rests.
  8. Rest the steak. Transfer to a cutting board and rest for 5–10 minutes. This locks in the juices and keeps slices tender.
  9. Dress the greens lightly. Drizzle about half the dressing over the salad base and toss gently. You want everything just glossy, not drenched.
  10. Slice the steak. Slice thinly against the grain. For flank, cut at a slight angle for tenderness.
  11. Assemble. Lay steak over the dressed greens. Spoon a little more dressing over the steak so it shines. Top with nuts for crunch and any fresh chili for heat.
  12. Serve right away. This salad is best while the steak is still slightly warm and the greens are crisp.