Fresh from the Grill: Sizzling Summer Salads
Asian Beef and
Wild Rice Salad
Makes 4 servings
2 beef top loin (strip) steaks,
3/4 inch thick
2/3 cup light Asian-style
1 1/4 cups long-grain and wild
2 1/2 cups water
1 medium red bell pepper,
cut into 3/4-inch pieces
1 1/4 cups hothouse cucumber,
cut into half-moon slices
1 1/4 cups frozen shelled
1/4 cup sliced green onions,
2 tablespoons chopped
Place beef steaks and 1/3 cup dressing in food-safe plastic bag; coat evenly. Close bag and refrigerate
15 minutes to 2 hours.
Cook rice in water according to package directions, omitting butter and salt, if desired. Cool in large bowl.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes (over medium heat on gas grill, covered, 11 to 15 minutes)
for medium rare (145°F) to
medium (160°F) doneness, turning occasionally.
Add pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining dressing to rice; toss to combine. Season with salt.
Carve steaks into slices. Place salad on plate. Arrange steak over salad; top with remaining green onion.
Courtesy of The Beef Checkoff
Honey Grilled Fruit with Lime-Mint Vinaigrette
Makes 8 servings
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon finely chopped
Honey Grilled Fruit:
1/4 cup honey
1 tablespoon fresh lime juice
1/2 teaspoon cinnamon
3 large firm but ripe mangos,
peeled, pitted and cut
into large spears
1/2 fresh pineapple, peeled,
cored and cut into spears
1 large peach, pitted and cut
into 8 wedges
2 plums, pitted and
Whisk together vinaigrette ingredients in a small bowl; cover and refrigerate until ready to serve. Whisk together honey, lime juice and cinnamon.
Grill all fruit over medium heat for a few minutes on each side or until grill marks appear, basting
with honey mixture several times. Remove from grill and place in a large bowl; let cool and chop pineapple into large chunks.
Place grilled fruit back into bowl, add vinaigrette and toss lightly to coat. Cover and refrigerate for at least 1 hour, stirring several times. Transfer to salad bowls or plates and top each with a dollop of mascarpone cheese.
Courtesy of National Mango Board
Beef Fajita Salad with Mango-Serrano Vinaigrette
Makes 4 servings
3 medium mangos, peeled,
pitted and cheeks sliced
2 medium poblano peppers
1/2 teaspoon ground black
1 pound beef top sirloin
steak, 1 inch thick
1 large red onion, cut into
1 cup radishes, thinly sliced
2 tablespoons chopped
3 tablespoons lime juice
3 tablespoons water
1 to 2 serrano peppers
3 tablespoons olive oil
Brush mangos with oil. Place mango cheeks and poblanos on grill over medium, ash-covered coals. Grill poblanos, uncovered, 9 to 10 minutes (gas grill times remain the same) or until skins are blackened, turning occasionally. Grill mangos
8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Seal peppers in food-safe bag and let stand for 15 minutes. Cool and cut mangos into 3/4-inch cubes and reserve.
Press black pepper onto beef steak. Brush onion with oil. Place steak on grid; arrange onion around steak. Grill, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) or until steak is medium rare (145°F) to medium (160°F) doneness and onion is tender, turning occasionally.
For vinaigrette, measure 1/2 cup cubed mango and combine with lime juice, water and serranos in food processor. Cover; process until smooth. With motor running, slowly add oil, processing until well blended. Season with salt, as desired.
Discard skins, stems and seeds from poblanos; cut into 3/4-inch pieces. Carve steak into slices. Halve onion slices. Place beef, remaining mango, onion, poblanos and radishes on platter. Season with salt. Drizzle with vinaigrette; toss to coat. Sprinkle with cilantro.
Courtesy of The Beef Checkoff and National Mango Board
Simple Steak Grilling Tips
* Use a medium heat setting on a gas or charcoal grill. For charcoal grills, carefully hold the palm of your hand at cooking height above the ash-covered coals. Count the number of seconds you can hold your hand in that position; approximately 4 seconds is medium heat.
* Always use tongs to turn steaks. Using a fork will pierce the beef, allowing flavorful juices to escape.
* For best results, cook steaks to medium rare (145°F) or medium (160°F) doneness. The most accurate way to determine temperature is with an instant-read thermometer.
Make the Most of Mangos
* Mangos contain more than 20 different vitamins and minerals, are an excellent source of vitamins C and A and a good source of dietary fiber.
* Color is not the best indicator of ripeness. Simply squeeze the mango gently to determine ripeness level. A ripe mango should give slightly, but not be too soft.
* To ripen mangos, store at room temperature. Once ripe, store mangos in the refrigerator for up
to five days.