Caribbean Chimichurri Steak Salad
Preparation Time: 20 Minute(s)
Marinate Time: 30 Minute(s)
Cook Time: 10 Minute(s)
1 cup packed torn mint leaves
1/2 cup coarsely chopped red onion, rinsed and patted dry
1/2 cup Wish-Bone® Italian Dressing
1/2 cup frozen mango pulp, thawed*
1/4 tsp. salt
1 lb. skirt steak
6 cups mixed salad greens
1 cup halved cherry or grape tomatoes
1/2 cup thinly sliced red onion, rinsed and patted dry
Pulse mint and chopped onion in food processor or blender until evenly chopped. Add Wish-Bone® Italian Dressing, mango and salt. Continue pulsing, scraping down sides, just until combined. Pour 1/2 cup sauce mixture over steak in large resealable plastic bag; turn to coat. Close bag and marinate in refrigerator 30 minutes.
Remove steak from marinade, discarding marinade. Grill steak, turning once, until desired doneness.
Arrange greens, tomatoes and sliced onion on platter. Top with thinly sliced steak. Serve with remaining chimichurri sauce.
*Add sliced ripe mango to salad, then puree remaining mango to make 1/2 cup pulp for sauce. TIP: Try Caribbean Chimichurri Sauce on grilled chicken, pork or fish.