Prep time
Cook time
Total time
Serves: Serves 4
  • 16 to 24 oz. New York strip or sirloin steak
  • 4 Portobello mushrooms
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 lime
  • 1½ teaspoons honey
  • 1 large very ripe mango
  • 12 cups mesclun greens or other mixed lettuce, washed and dried
  • ½ cup blue cheese, crumbled
  • 1 small red onion, sliced thinly
  • 1 large ripe tomato, sliced into wedges or 1 cup cherry tomatoes, halved
  1. Start by prepping the steak and the mushrooms for the grill. Brush the steaks with olive oil and season with salt and pepper. Slice the mushrooms into ½-inch thick slices and toss with olive oil, salt and pepper. Let everything sit while preparing the dressing. In a small bowl, combine ¼ cup olive oil, 2 cloves minced garlic, the juice of 1 lime, and 1½ teaspoons honey.
  2. Slice up your mango into thin slices and set aside for the salad. Then use a spoon or a knife to scrape off remaining juices and pulp from the rest of the mango and add to the dressing (this is why the recipe calls for a very ripe mango). Season the dressing with plenty of salt and pepper, to taste.
  3. Preheat your grill and grill the mushrooms along with the steak. You want the mushrooms to be a deep golden brown. We generally like our steak between medium and medium rare, but grill it to your desired doneness. Let rest for ten minutes when you take it off the grill. Slice thinly against the grain.
  4. Assemble the salad by tossing the lettuce together with the dressing. Distribute among four plates and top with the sliced steak, grilled portobellos, mango slices, blue cheese, red onion, and tomatoes.
Recipe by The Woks of Life at