Growing up in South America I was surrounded with fresh tropical fruits all year round. Our backyard was filled with all sorts of fruit trees. From cherries, cashews, coconut and mangoes, to papaya, starfruit, guava and sugar cane. My mom was always testing recipes to flavor her cooking with them.
The best time to enjoy their flavor and health benefits are when they’re in season. Now (summer) is the perfect time to get in on the fruits listed in these recipes.
The fruit juices in this steak recipe helps to tenderize the meat making it tender and juicy. No steak sauce needed! Layered with fresh summer fruits and serve with romaine salad drizzled with a light and refreshing pineapple dressing. Summer is the perfect time to take your grilling game to the next level with this tropical steak menu.
Tropical Steak & Fresh Fruits Salsa
Serves: 4
For the steak
Ingredients:
1 beef flank steak (approximately 1 ½ pounds)
¼ cup fresh orange juice
2 tablespoons pineapple juice
2 tablespoons each – sweet chili sauce, low sodium soy sauce, Worcestershire sauce, vegetable oil
1 teaspoon brown sugar
1 medium orange, zested then thinly sliced
2 cloves garlic, minced
2 teaspoons fresh grated ginger
1 teaspoon kosher salt
Directions:
In a bowl or large measuring cup combine orange juice, pineapple juice, sweet chili sauce, soy sauce, Worcestershire sauce, oil, sugar, orange zest, garlic, ginger, and salt.
Place the flank steak in a casserole dish or plastic bag; pour the marinade, turning to coat well. Place orange slices on top of steak. Cover dish or tie bag securely and marinate in the refrigerator for at least 3 hours or overnight.
Bring steak to room temperature for 20 minutes before cooking; pour off the marinade and orange slices and discard.
Pat the steaks with paper towel to remove moisture then place on a pre-heated grill and cook to desired degree of doneness. Cover with aluminum foil and let rest for 5 minutes before slicing.
Serve with Fresh Fruit Salsa and Tropical Salad.
Fruit Salsa
papaya, mangoes, pineapples, red and green bell peppers
Yield: About 2 ½ cups.
Ingredients:
½ cup diced medium fresh pineapple
Half of a ripe mango, peeled and diced medium
½ cup diced peeled papaya
¼ cup each red and green bell pepper, diced medium
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon fresh cilantro, chopped
Pinch of salt, more as needed
2 teaspoons sugar, more as needed
¼ teaspoon crushed red pepper
In a large bowl combine all the ingredients and mix well. Taste for balanced flavor; adjusting salt and sugar as needed.
May be prepared one day in advance, if desired.
Tropical Salad with Pineapple Vinaigrette
This easy to make salad comes together with a bag of salad greens, pineapple, nuts, and toasted coconut. Add bacon if desired. Substitute toasted almonds for the macadamia nuts, if desired and omit the toasted coconut if not a fan. However, the coconut brings out the tropical flavor of the salad.
Yield: 4- 6 servings
Ingredients
· 6 slices bacon (optional)
· ½ cup pineapple juice
· 3-4 tablespoons rice wine vinegar
· 2 tablespoons olive oil
· 1 clove garlic, minced
· 1 teaspoon grated fresh grated ginger
· freshly ground black pepper to taste
· salt to taste
· 1 teaspoon red pepper flakes
· 1 (10 ounce) package chopped romaine lettuce
· 1 cup diced fresh pineapple
· ½ cup chopped and toasted macadamia or almond nuts
· 2 green onions, sliced diagonally
· ¼ - ½ cup flaked coconut, toasted (optional)
Directions:
Cook the bacon over medium-high heat until evenly browned and crispy. Drain, crumble, and set aside.
Combine pineapple juice, red wine vinegar, oil, pepper and salt, minced garlic and ginger in a lidded jar or cruet. Cover and shake well.
Toss lettuce, pineapple, nuts, green onions, and bacon together in a large bowl. Pour the dressing over the salad and toss to coat.
Garnish with toasted coconut (if using).