Before I tell you about dinner though, let’s go over my workout!
When I woke up this morning I was exhausted again because I had a lot of trouble sleeping last night. I kept having anxiety dreams about work that I couldn’t cross anything off my to-do list. In fact, in one of my dreams I even planned how I would blog about time-management. Isn’t that nuts? I guess I was really stressed. Anyway, because of my lack of a peaceful night I had a difficult time waking up this morning and skipped half of my workout and just ran a mile with Jack, as I did yesterday. However, I made up for it when I got home by running to and from the dog park after work (another 2 miles) and doing a few crunches/leg workouts while watching TV.
I can already tell my jogs with Jack are going to get more difficult as the weather heats up. By the end of our evening run Jack was lagging behind on his leash (he never does that!) and I was drenched in sweat.
Yuck! I‘m not sure what we’re going to do when it gets to be really hot in July and August. Ew.
Dinner tonight was delicious. I was so excited to be eating such a flavorful salad (me? excited about a salad? Idk who I am these days) and could not stop myself from slowing down. By the pace I ate this thing you would have thought I was a starved child. Not so, just a girl with a tasty dinner.
I found this recipe yesterday on Our Best Bites when I was researching my chicken orzo summer salad recipe and I was so intrigued by the ingredients. This delightful summer salad features mango, avocado, steak, and an Asian dressing. The flavors really came together and I loved it! Here’s how I made it…
First I assembled the Asian dressing which doubled as both the marinade and the salad dressing. It was made from orange juice, soy sauce, lemon juice, ginger, garlic, brown sugar, sesame oil, and olive oil. Every time I make these Asian sauces I’m amazed at how simple and delicious they turn out. I was a fan.
I reserved about 1/3 cup of the sauce for the dressing and added the rest into a Ziploc bag a small piece of skirt steak. I let the steak marinade in the sauce for about an hour, although the original recipe suggests leaving it in the marinade for much longer. While I’m sure this would have helped pump up the flavor even more, I didn’t have enough time and thought it tasted delicious with only an hour in the marinade.
When I was about 30 minutes away from cooking the steak, I took it out of the refrigerator and allowed it to come up to room temperature. Then I set the oven to broil and placed the steak on a baking rack on top of a foil-lined cookie sheet. I seasoned the steak with salt and pepper and let it cook for about 5 minutes.
I let the steak rest for a few minutes while I got everything else ready so the juices wouldn’t leak out when I cut into it.
Next I assembled equal parts romaine lettuce, arugula, and spinach in a large bowl. Then I chopped up a mango, an avocado, and half a red onion and added them to the bowl with the greens.
When the steak was done resting I cut it into pieces on a diagonal and added it to the bowl along with the reserved salad dressing. I gave everything a good toss and topped it with some goat cheese.
The creamy avocado tasted delicious with the tender steak and the mango brought a nice sweetness to the plate. It was also super filling- I was only able to eat about half of what’s shown above. The rest will be saved for leftovers, but I’ll probably add a bit more lemon juice to make sure the avocados don’t turn brown. Or I could just eat it later as a midnight snack but I’ll try to save it!
|Asian Steak & Mango Salad|
- 1/4 cup orange juice
- 3 tbsp. lemon/lime juice
- 3 tbsp. soy sauce
- 1/4 cup light brown sugar
- 1/2 tsp. grated ginger
- 1/2 tsp. finely minced garlic
- 3 tbsp. olive oil
- 1 tsp. sesame oil
- 1/2 lb. skirt steak
- 1/2 red onion, chopped
- 1 mango, chopped
- 1 avocado, chopped
- lettuce of choice (I used spinach, arugula, and romaine)
- Combine first eight ingredients (through sesame oil) and whisk together in a small bowl. Reserve 1/3 cup of the mixture for salad dressing and add remaining liquid to Ziploc back with steak. Allow to marinade for at least an hour.
- Bring steak up to room temperature and remove from marinade. Grill or broil on high heat for about 5 minutes or until steak is done to your liking. Allow steak to rest before cutting.
- Meanwhile, combine diced mango, avocado, and red onions to lettuce mixture. Mix well.
- Slice steak on a diagonal and add to salad mixture. Top with reserved dressing and toss to combine.
- Sprinkle with goat cheese, and enjoy!
Please tell me you guys will try this salad! It’s so good! What are some of your favorite salad recipes? I’m still trying to get into eating them (I always used to hate them) so I feel like I’m way behind in the salad department.
Also I just got a new plugin for displaying recipes. What do you guys think??