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Steak with mango salad

Steak with mango salad


With marinated steak and fruity mango salad, this dish is influenced by a Filipino cured-meat speciality called tapa

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    1959kj 470kcal
  • Fat
    High 42%
  • Saturates
    High 44%
  • Sugar
    Low 19%
  • Salt
    Low 21%

% of adult’s reference intake | Carbohydrates per serving : 21g


  • 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


  1. Put the beef, lemon juice, soy sauce and garlic in a shallow bowl, along with a generous grinding of black pepper
  2. Mix well to combine and leave to marinate while you prepare the mango salad
  3. Combine the mango, tomato, onion, chilli and most of the coriander in a bowl, then divide between 2 plates
  4. Heat the vegetable oil in a large frying pan over a high heat
  5. Add the nuts and toast for 2 mins, or until golden. Remove from the pan, leaving the oil behind, and roughly chop
  6. Take the steak out of the marinade, then add to the pan
  7. Cook for 3-4 mins per side for medium-rare, or according to your preference
  8. Add the marinade to the pan for the final 30 seconds of cooking time
  9. Remove the steak from the pan and leave to rest before slicing into thin strips
  10. 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

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