Are you ready for an explosion of summer flavours? A mix lemon & orange zest with doterra lime essential oil, chili flakes, black pepper and honey creates a spicy, sweet and zesty steak. For a hit of brightness, we’ve paired juicy mango with lime and fresh mint for a subtly sweet and refreshing salad. This salad is topped with our signature zesty tangerine, mango & lime dressing and crunchy cashews.
Recommended Wine Pairing
CONO SUR BICICLETA PINOT NOIR ROSE
Pomegranate and cranberry on the nose with light floral notes. Juicy sweet cherry flavours followed by a dry, fresh finish.
Region: Pirque, Chile
Price (SLGA): $13.17
PETER LEHMANN LAYERS
Semillon, Muscat, Gewürztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Price (SLGA): $17.75
Note: We cannot guarantee any dish is allergen free.
Using mouthwash, destroys the bacteria in the mouth that we need to convert the beneficial nitrates in vegetables such as spinach, beets, radishes and arugula. This blocks the heart healthy effects of these vegetables.
Cooking with Kids
Making this recipe for kids?
Feel free to go easy or leave out the mint as some children do not like its flavour.
Making this recipe with kids?
Ask the child to help by completing step 5 & 6
- Assemble the salad
- Garnish and serve
Prepare the produce: Heat up the bbq to 400F. Rinse and dry all produces. Peel and thinly slice the mango in about 1/2 cm slices. Cut the lime in 6 segments.
Cook the steak: When the bbq is hot, cook the citrus marinated steak until desired temperature. For medium cook about 4-5 minutes per side. Remove the steak from bbq and set aside on a plate. Cover with foil and let rest before slicing.
Note: Ensure the Beef steaks reach a minimal internal temperature of 130F
Remove Steak from the grill at the following temparature based on desired doneness:
Rare: 130 to 135°F
Medium Rare: 140°F
Well Done: 165°F
Prepare the mint and cashews: Roughly chop the mint and cashews in about 1 cm pieces.
Slice the steak: Place the cooked citrus marinated steak on a cutting board and slice it in about 1 cm slices.
Assemble the salad: On individual plates, place the spinach and top with mango slices, cashew, lime, and mint.
Garnish and serve: Place the citrus marinated steak slices on each plate and top with tangerine, mango & lime dressing. Serve.