Ingredients:
For the Steak:
- 300 grams beef entrecote steak
- 4 tablespoons teriyaki sauce
- 3/4 teaspoon coarse salt
- 1/2 teaspoon black pepper
For the Salad:
- 1/3 cup chopped mint
- 1/3 cup chopped basil
- Handful of arugula
- 200 grams American lettuce (medium size)
- 1/2 medium hot red pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 1 small mango, diced
- 1 medium cucumber, with skin, diced
For the Sauce:
- 2 cloves garlic, crushed
- 3 tablespoons teriyaki sauce
- 2 tablespoons date honey (or regular honey)
- 1/3 cup olive oil
- Juice of 1/2 lemon
- 1/2 teaspoon coarse salt
- 3 tablespoons water
- 1/4 teaspoon black pepper
Instructions:
Prepare the Steak:
- Season the entrecote steak with coarse salt and black pepper on both sides.
- Grill the steak to your preferred doneness. Just before removing from the grill, spread 2 tablespoons of teriyaki sauce over each side of the steak to caramelize the sauce. Remove from heat and let it rest for a few minutes before slicing thinly.
Make the Sauce:
- In a small bowl, combine crushed garlic, teriyaki sauce, date honey, olive oil, lemon juice, water, salt, and pepper. Mix well until the ingredients are fully incorporated.
Prepare the Salad:
- In a large bowl, combine chopped mint, basil, arugula, American lettuce, sliced hot red pepper, sliced red onion, diced mango, and diced cucumber.
Assemble the Salad:
- Pour the prepared sauce over the salad ingredients in the bowl. Toss gently to coat the salad evenly with the sauce.
Serve:
- Transfer the dressed salad onto serving plates.
- Slice the grilled entrecote steak into thin strips and arrange on top of the salad.
Enjoy:
- Serve immediately and enjoy your Thai-style entrecote steak salad with Mango!