Skirt Steak Mango Salad Over Arugula

I won't lie, this one is a collaboration with hubby as he is the steak master, posting this with his permission. And the salad is by me.

We make many variations of this salad but the steak stays constant.

Just when I though stew and soup weather was upon us, nope warm again, so the salad dinners are back.

You will need: 

Skirt steak (about 4 ounces per person)

For Steak Marinade:

2 tbsp of soy sauce (we use low sodium)

1 tsp chopped garlic

1 tsp ground ginger

1 tsp brown sugar

Squeeze of fresh lemon

Salt and pepper to taste

Combine above ingredients in a bowl, mix well.

Wash and dry steak. Marinade for a few hours, or even better, overnight.

Spray a broiler pan with cooking spray. Broil on high but FAR from flame  4 minutes per side. More up closer to flame and broil another 1-2 minutes per side, depending on thickness of steak and how you like your steak. This cooking time results in medium steak.

For salad (you can be creative here)

Arugula (or substitute another green), washed and spun dry

1/2 red onion thinly sliced

1/4 fennel thinly sliced

1 cup cherry or grape tomatoes

1-2 cups cubed mango

1 avocado, sliced (did not use this time)

Fresh cilantro (love it but ok to omit)--washed and spun dry

For dressing

2 tbsp ponzu sauce

1 tbsp sesame oil 

Squeeze of fresh lemon

Mix all the ingredients well.

Toss to coat salad. Top salad with thinly sliced steak.