SKIPPY® Beef and Mango Salad with Peanut Dressing
Don't forget to eat your greens! A great way is by making SKIPPY® Beef and Mango Salad with Peanut Dressing. This sweet and savory salad will have you coming back for seconds, and thirds.
Don't forget to eat your greens! A great way is by making SKIPPY® Beef and Mango Salad with Peanut Dressing. This sweet and savory salad will have you coming back for seconds, and thirds.
4
Ingredients
- 190g SKIPPY® CHUNKY PEANUT BUTTER
- 4 cloves garlic, crushed
- 1 tablespoon finely grated peeled root ginger
- 2 teaspoons lime zest
- 125 ml lime juice
- 455g sirloin or rib-eye steak
- 75g sliced red onion
- 2 mangoes, peeled, stoned and sliced
- 490g roasted peanuts
- 60 ml rapeseed or peanut oil
- 2 tablespoons honey
- Baby cos lettuce leaves
- Salt and freshly ground pepper, to taste
Directions
- To make the marinade, in a large bowl, combine 90g peanut butter spread, the garlic, root ginger, lime zest and 80 ml lime juice; mix well.
- Cut the steaks at an angle into 5 or 6 pieces each. Add to the marinade; toss to combine.
Prepare the barbecue to a medium-high heat. Barbecue the steak for 1 to 2 minutes on each side or until cooked to the desired degree. - Arrange the cos lettuce, onion, mangoes and steak on 4 individual serving plates. Sprinkle the salads with the peanuts.
To make the dressing, in a small bowl, whisk together the remaining 45g of peanut butter spread, the oil, the remaining lime juice, the honey, salt and pepper. Drizzle evenly over the salads.