Steak Salad
Serves: 4-6
  • 1.34 lbs (approximate) Skirt Steak (I like the Black Angus Steak from Aldi)
  • 2 tsp Steak Seasoning
  • 1 tsp Garlic Salt with Dried Parsley
  • 1 TB Oil
  • 1 cup Dried or Fresh Mango (finely sliced if dry or chopped if fresh)
  • 2 cups Red/Yello/Green and/or Shishito Peppers (sliced)
  • 4-6 cups Mixed greens
  • Garnish with crushed Honey Peanuts, Fresh Mint, Fresh Lime, crunchy Asian noodles, and Cilantro Sauce
  1. On a jelly roll pan, season steak with steak seasoning and garlic salt. Set aside.
  2. Place stovetop castiron griddle on range and heat over medium heat. Brush griddle with olive oil.
  3. Once heated, add steak allow to cook on the first side (without turning for 4-5 minutes). Once browned, flip over and heat for remaining 4-5 minutes. This is medium-rare to medium. If you like your steak temperature higher, one trick I like to do is let the steak rest, slice up the steak and return the pieces to the griddle one more time. Once you have finished cooking the steak, turn off heat and remove steak from griddle and set aside.
  4. Prepare each salad bowl with mixed greens, sliced mango, and peppers. Top each steak salad with chopped honey peanuts and cilantro sauce.
Recipe by Dining with Alice at