Since we’re having a bit of an Indian Summer right now in Boston, I thought that I would bring back a recipe that reminds me of summer. I have to admit, I’m pretty boring when it comes to salads, so this was the most colorful and delicious salad I’ve made. The curry flavor of the meat and the sweet mangoes work great together. I was very happy to crack open my bag of curry powder that I got while visiting the Atlantic Spice Company in Truro. This salad is very versatile, and couldn’t be easier to make!
Curry Flank Steak Salad
- bunch of arugula and green lettuce
- juice of 1 lime
- 2 ripe avocados, chopped
- 3 tomatoes, chopped
- 1 mango, chopped
- 1.5lbs of flank steak
For the marinade:
- 4tbsps curry powder
- 1/2 cup soy sauce
- juice of one lime
- 1tbsp grated ginger (fresh or powdered is fine)
- 4tbsp white vinegar
Combine marinade ingredients with flank steak. Cover and let marinade for at least 1/2, or overnight. Combine lime juice, avocados, mango, and tomatoes and set aside.
Heat saute pan over medium high heat. Pour in some extra virgin olive oil and cook steak for about 7 minutes each side, or more if you like your meat to be less red in the center. Transfer to plate and chop into bite sized pieces.
Combine lettuce and arugula with the avocado mixture and place steak on top. No dressing it necessary, since the juices from the steak and the lime are more than enough. Margarita optional.