Tropical Beef Salad | Steak Recipes | PBS Food

Tropical Beef Salad

Tropical Beef Salad recipe

Use natural meat tenderizers, like kiwi and ginger, and Thai aromatics, like lemon and cilantro, to create this intensely flavorful dish.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)


Yield: 4 appetizer salads

Course: ,
Theme: ,


  • 1 clove garlic, chopped
  • 1/8" slice ginger, chopped
  • 3 kaffir lime leaves, chopped
  • 1 stalk lemongrass, chopped
  • 1/2 kiwifruit, peeled
  • 2 tablespoons fish sauce
  • 9.2 ounces (260 grams) hangar steak, sliced
  • lime zest from half a lime
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon sriracha
  • 2 mangoes peeled and cubed
  • 2 avocado peeled and cubed
  • salad greens (such as mâche, mizuna, or arugula)
  • 10 sprigs cilantro


  1. Use an immersion blender to puree the garlic, ginger, lime leaves, lemongrass, kiwifruit and fish sauce. If you don't have an immersion blender, you can just mince all the ingredients as finely as possible. Then mash them together with the kiwifruit and fish sauce.
  2. Pour the marinade over the beef and toss to combine. Cover and refrigerate for at least 30 minutes or preferably overnight.
  3. To make the dressing, whisk together the lime zest, lime juice, fish sauce and sriracha.
  4. As soon as you've peeled and cubed the mango and avocado, toss them with about half the dressing. The lime juice will help keep the avocado from changing color.
  5. Fry the beef in a hot skillet with a little oil until the marinade caramelizes on one side, flip and brown the other side. The beef will be well done, but if it was marinated for long enough it should still be very tender thanks to the kiwi.
  6. To serve, put down a bed of salad greens and cilantro and then top with the mangoes, avocados and beef. Finish with a drizzle of the reserved dressing.
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