Bursting with flavor this colorful salad is sophisticated enough for guests and, with its hint of sweetness, kids will love it too. If you have leftovers from Grilled Steak with Southwestern Rub, use them in this recipe (see tip, below).
If you made the Grilled Steak with Southwester Rub and have 8 ounces of it leftover, use it for this recipe. The flavors punch up this salad with extra spices.
If you are using unseasoned leftover steak and want to turn up the Southwestern spices, then add about 1 teaspoon chili powder, 1/2 teaspoon cumin and a pinch of cinnamon to the dressing.
Make-Ahead: Dressing can be made up to 2 days ahead and kept in the refrigerator.
Make it Faster: Use prewashed, cut romaine and mango.
Substitution(s): Papaya can be substituted for the mango.
In a skillet on medium-high heat, heat oil until shimmers. Add steak and cook about 5 minutes, turning once, or until medium rare; reserve, cool and slice thinly.
In a jar mix olive oil, lime juice, cilantro, honey, garlic, salt and pepper to combine.
Toss steak, lettuce, mango, tomato and onion together. Serve dressing with salad.