Me and this whole roasted fruit thing. It’s out of control.

And the salads! I can’t stop.

Not gonna complain though. Well, yes, it’s me… so of course I’ll complain. But this salad thing is so good for me and especially ones like these that don’t include cheese and chips. It’s a whole new world.

(with cheese and chips on the side.)

So here’s the deal: I’m annoyed it’s Monday. On top of having to come home from Nantucket last night (even if it was work, it was still lots of fun play) which is my new favorite place in the universe, our flight was delayed and we got home late and oh my good gosh I found a freaking gray hair last week.* YES. Like my first gray hair ever. I forgot about it since we were in a rush leaving, but I’m 98% sure it was a gray hair.

It’s kind of tricky because I’ve trashed up my hair enough that some old blonde highlights shine through. It possibly COULD have been a little light blonde hair, maybe so given that it’s June and I’ve spent a hot minute in the sun.

But no. It was almost definitely gray and I’m 30 and my life is over. And it’s Monday.

The only saving grace here today is that my BFF (facebaby’s mom) had twins over the weekend (of course I was gone) and before locking myself in a room for the next four days to work, I’m going to purchase an obnoxious amount of carbs and go watch these two little infants hug it out. No seriously. I am dying over the fact that twins snuggle and cuddle and love each other up once they’re born.

So now that I’ve whined about my entire life with you this morning, I shall tell you about this salad. It seems that the only way I am capable of preparing steak is if I use filet or flank steak. I took the marinade from these healthy thai steak tacos and used it for the meat, prepped a salad with tons of salty cashews, then roasted the heck out of some mangos until they were caramely and pureed them into a dressing. Like many of the recent salads I’ve shared, the ingredient list appears to be long but it’s still simple and worth it. Just takes a tiny bit of thought ahead of time.

And a big appetite.


Thai Steak Salad with Roasted Chili Mango Vinaigrette

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roasted chili mango dressing


  • 8 cups of spring greens
  • 1 mango, seeded, peeled and chopped
  • 1/2 sweet onion, diced
  • 2 tablespoons freshly chopped cilantro
  • 1/3 cup cashews


  • To prep steak, whisk together marinade ingredients (the coconut milk through the chili sauce) in a large bowl. Season the steak with salt and pepper then add to a large baking dish or ziplock bag. Pour marinade over top and refrigerate for 2-24 hours.
  • To make the dressing, preheat the oven to 400 degrees F. You can do this ahead of time or right before you make the steak if you choose to use the oven. Place chopped mango, chili powder and teaspoon of olive oil on a baking sheet and toss. Roast for 20 minutes until just golden and caramely.
  • In the bowl of your food processor (or blender), add roasted mango, lime juice, vinegar and a sprinkle of salt and pepper. Stream in olive oil with the processor going until the dressing comes together. This can be stored in the fridge for a few days.
  • When you’re ready to make the salads, cook the steak however you’d desire – I either grill it or broil it. To broil, I place the rack directly underneath the broiler. The steak is usually slightly less than 1 inch thick, so I broil about 5 minutes per side for medium to medium-well steak. Let it rest before slicing against the grain into strips.
  • To assemble the salads, combine greens with mango, onions, cilantro and sprinkle of salt and pepper. Add steak and cashews over top, then drizzle on dressing.


[steak marinade came from these healthy thai tacos]

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*well aware: real life is much worse. just keep my gray hair a secret.