Caribbean Chimichurri Steak Salad

  • Prep Time 20 minutes
  • Marinate Time 30 minutes
  • Cook Time 10 minutes

Ingredients   Serving Size: 4

  • 1 cup packed torn fresh mint leaves
  • 1/2 cup coarsely chopped red onion, rinsed and patted dry
  • 1/2 cup Wish-Bone® Italian Dressing
  • 1/2 cup frozen mango pulp, thawed*
  • 1 lb. skirt steak
  • 6 cups mixed salad greens
  • 1 cup halved cherry tomatoes [or grape tomatoes]
  • 1/2 cup thinly sliced red onion, rinsed and patted dry


  1. Pulse mint and chopped onion in food processor or blender until evenly chopped. Add Wish-Bone® Italian Dressing and mango. Continue pulsing, scraping down sides, just until combined. Pour 1/2 cup sauce mixture over steak in large resealable plastic bag; turn to coat. Close bag and marinate in refrigerator 30 minutes.
  2. Remove steak from marinade, discarding marinade. Grill steak, turning once, until desired doneness.
  3. Arrange greens, tomatoes and sliced onion on platter. Top with thinly sliced steak. Serve with remaining chimichurri sauce.

*Add sliced ripe mango to salad, then puree remaining mango to make 1/2 cup pulp for sauce.

TIP: Try Caribbean Chimichurri Sauce on grilled chicken, pork or fish.

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Nutritional Info

Serving Size 1 serving
Amount Per Serving
Calories 260
Calories from Fat 110
Total Fat 12 g
Saturated Fat 3.5 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 280 mg
Total Carbs 12 g
Dietary Fiber 3 g
Sugars 6 g
Protein 27 g
Vitamin A 70 %
Vitamin C 15 %
Calcium 4 %
Iron 15 %

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