A sensational summer menu can be simple, yet satisfying; exotic, yet familiar. Instead of making salad a sleepy side

Beef Fajita Salad with Mango-Serrano Vinaigrette item this summer, mix things up and add some sizzle to the table with a sumptuous entrée salad straight from the grill.

Grilling adds intense flavor to summer’s freshest salad ingredients. Try choosing a selection of colorful fruits, flavorful meats, crisp vegetables, delicious seasonings and luscious marinades that pop. Two delectable choices that can make your grilled salads sing are beef and fresh mango. Beef is a traditional summer grilling favorite. In fact, according to a recent survey, conducted by Pelegrin Gray on behalf of the Beef Checkoff Program, 55 per cent of Americans prefer to grill beef, such as a steak like filet, ribeye or T-bone, versus other meat. Also, mango is the world’s most popular fruit, and a year-round source of the naturally sweet, refreshing taste of the tropics.

For recipes and instructions on how to select and cut a mango, visit mango.org. Visit BeefItsWhatsForDinner. com for beef grilling guidelines and additional recipes.
Asian Beef and
Wild Rice Salad
Makes 4 servings
2 beef top loin (strip) steaks,
3/4 inch thick
2/3 cup light Asian-style
dressing, divided
1 1/4 cups long-grain and
wild rice blend
2 1/2 cups water
1 medium red bell
pepper, cut into 3/4-
inch pieces
1 1/4 cups hothouse cucumber,
cut into
half-moon slices
1 1/4 cups frozen shelled
edamame, thawed
1/4 cup sliced green
onions, divided
2 tablespoons chopped
cilantro
Place beef steaks and 1/3 cup dress ing in food-safe plastic bag; coat evenly. Close bag and refrigerate 15 minutes to 2 hours.

Cook rice in water according to package directions, omitting butter and salt, if desired. Cool in large bowl.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ashcovered coals. Grill, uncovered, 15 to 18 minutes (over medium heat on gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Add pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining dressing to rice; toss to combine. Season with salt.

Carve steaks into slices. Place salad on plate. Arrange steak over salad; top with remaining green onion. Courtesy of The Beef Checkoff
Beef Fajita Salad with
Mango-Serrano Vinaigrette
Makes 4 servings
3 medium mangos,
peeled,
pitted and cheeks
sliced off
Olive oil
2 medium poblano peppers

1/2 teaspoon ground black
pepper
1 pound beef top sirloin
steak, 1 inch thick
1 large red onion, cut into
1/2-inch slices
1 cup radishes, thinly
sliced
2 tablespoons chopped
cilantro
Vinaigrette:
3 tablespoons lime juice
3 tablespoons water
1 to 2 serrano peppers
3 tablespoons olive oil
Brush mangos with oil. Place mango cheeks and poblanos on grill over medium, ash-covered coals. Grill poblanos, uncovered, 9 to 10 min utes (gas grill times remain the same) or until skins are blackened, turning occasionally. Grill mangos 8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Seal peppers in food-safe bag and let stand for 15 minutes. Cool and cut mangos into 3/4- inch cubes and reserve.

Press black pepper onto beef steak. Brush onion with oil. Place steak on grid; arrange onion around steak. Grill, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) or until steak is medium rare (145°F) to medium (160°F) doneness and onion is tender, turning occasionally.

For vinaigrette, measure 1/2 cup cubed mango and combine with lime juice, water and serranos in food processor. Cover; process until smooth. With motor running, slowly add oil, processing until well blended. Season with salt, as desired.

Discard skins, stems and seeds from poblanos; cut into 3/4-inch pieces. Carve steak into slices. Halve onion slices. Place beef, remaining mango, onion, poblanos and radishes on platter. Season with salt. Drizzle with vinaigrette; toss to coat. Sprin kle with cilantro. Courtesy of The Beef Checkoff and National Mango Board.

Simple Steak Grilling Tips • Use a medium heat setting on a

gas or charcoal grill. For charcoal grills, carefully hold the palm of your hand at cooking height above the ash-covered coals. Count the number of seconds you can hold

your hand in that position; approximately

4 seconds is medium heat. ¥ Always use tongs to turn steaks.

Using a fork will pierce the beef,

allowing flavorful juices to escape.

• For best results, cook steaks to

medium rare (145°F) or medium (160°F) doneness. The most accurate way to determine tempera ture is with an instant-read thermometer.

Make the Most of Mangos

• Mangos contain more than

20 dif ferent vitamins and minerals, are an excellent source of vitamins C and A

and a good source of dietary

fiber. • Color is not the best indicator

of ripeness. Simply squeeze the mango gently to determine ripeness level. A

ripe mango should give

slightly, but not be too soft. • To ripen mangos, store at

room temperature. Once ripe, store mangos in the refrigerator for up to five days.