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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!

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