Steak with mango salad
This dish is influenced by a Filipino cured-meat speciality called tapa
Serves 2 /
Prep 15 /
Cook 5
Ingredients
1 Co-op Irresistible British Hereford sirloin steak
Juice of ½ lemon
1 tbsp Co-op light soy sauce
1 small garlic clove, crushed
1 large mango, sliced into thin strips
2 Co-op vine ripened tomatoes, halved and sliced
1 small red onion, finely sliced
1 red chilli, finely sliced (leave seeds in for heat, if you like)
2 tbsp chopped coriander
1 tbsp Co-op vegetable oil
30g Co-op cashew nuts, roughly chopped;
Method
Put the beef, lemon juice, soy sauce and garlic in a shallow bowl, along with a generous grinding of black pepperMix well to combine and leave to marinate while you prepare the mango salad
Combine the mango, tomato, onion, chilli and most of the coriander in a bowl, then divide between 2 plates
Heat the vegetable oil in a large frying pan over a high heat
Add the nuts and toast for 2 mins, or until golden. Remove from the pan, leaving the oil behind, and roughly chop
Take the steak out of the marinade, then add to the pan
Cook for 3-4 mins per side for medium-rare, or according to your preference
Add the marinade to the pan for the final 30 seconds of cooking time
Remove the steak from the pan and leave to rest before slicing into thin strips
To serve, top the mango salad with the steak and drizzle over the marinade from the pan, then garnish with the chopped cashews and the reserved coriander