Grilled Striploin and Mango Salad with Watermelon Radishes and Spicy Thai Dressing

Everybody knows that we spend a lot of energy celebrating birthdays in our families- coffee and birthday cake with grandma, family birthday dinner at home, birthday lunches out with friends, birthday outings….  It is a great way to get together with those that you love, but frankly, can be both exhausting and fattening by the end of the “Birthday Week”!  This week was Leslie's “Birthday Week.” Thank goodness that in between all of the gatherings and outings, her actual birthday landed on a day that we block out the evening for a trip to the gym!  Therefore, her birthday dinner was a fabulous light meal of grilled striploin steak served on top of a fresh, tangy thai salad. Delicious!! Happy birthday Leslie!

 Grilled Striploin and Mango Salad with Watermelon Radishes and Spicy Thai Dressing

Watermelon radishes are beautiful and the sharp flavour pairs up perfectly with grilled beef and sweet mango.

2  striploin steaks, 1½ inches thick

6 cups mixed greens

2 cups fresh bean sprouts

1 cup cherry tomatoes

1 mango, julienne strips

½ English cucumber, julienne strips

2 watermelon radishes, thinly sliced

½ red onion, thinly sliced

½ cup fresh mint and coriander leaves, coarsely chopped

Dressing:

¼ cup Thai sweet chili sauce

3 tbsp extra virgin olive oil

1 tsp toasted sesame oil

2 tbsp lime juice

1 tbsp fish sauce

½ tsp minced red chili

finely grated zest of 1 lime

1 tbsp tamarind juice (soak a piece of dried tamarind, found in Asian and Indian supermarkets, in a cup of hot water for 15 minutes, squeeze it and you have created the tamarind juice!) 

Garnish:

 3 spring onions, thinly sliced

Preheat barbecue on HIGH for 5 minutes. Reduce heat to MEDIUM. Brush grids with olive oil. Place steak on grids and grill 2 minutes per side, turning 3 times - for a total of 8 minutes cooking time. Follow this link for instructions on how to create the perfect steakhouse diamond pattern on your steak.

Let the steak rests for 5 minutes before cutting into thin strips, across the grain.  Meanwhile, combine the dressing ingredients in glass jar and shake vigourously to combine.  Toss in a large salad bowl with the mixed greens, bean sprouts and remaining salad ingredients.  Serve on a dinner plate, topped with slices of grilled striploin and garnished with sliced green onions.

The Raptors gave us a win for Leslie's birthday

#1 Fan!

Another birthday meal!?!!