It has been a while since I had fixed a dinner salad and every so often it hits the spot perfectly. Last night I had a nice sized piece of flank steak leftover from Saturday nights dinner and found the perfect use for it as the star of this tasty dinner sized salad.
For this salad I started with crunchy fresh romaine lettuce which I washed and dried completely and placed in a mixing bowl large enough to toss the salad with plenty of room. To the lettuce I added the left over flank steak which is cut into bite sized pieces, 1 small diced mango, some diced English cucumber, 1/2 of a diced avocado, a little diced red onion and grated pepper jack cheese. The perfect balance of sweet, spicy, salty, sour and crunch.
The vinaigrette was equally well balanced and very easy to prepare. Simply combine the juice and zest of 1/2 lime, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 tablespoons and olive oil and salt and combine. Wisk together until an emulsion forms and lightly dress the salad. Toss the ingredients together thoroughly and serve with some good crusty bread.