Beef · 35 min
Grilled Steak with Mango Salsa & Spinach-Tomato Salad
- 35 min
- 2–6 servings
- 728 kcal / serving
A tender ribeye topped with a bright mango salsa pairs with a crisp spinach-tomato salad. It comes together quickly for weeknights with simple pantry staples.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- ½ pintgrape tomatoes
- 1jalapeño pepper
- 1lime
- 1mango
- ½ mediumred onion
- ¾ lbribeye steak
- jalapeño peppers
- limes
- mangoes
- red onions
From the pantry: black pepper, extra virgin olive oil, honey, salt, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · salad spinner (optional) · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- ½ pintgrape tomatoes
- 1jalapeño pepper
- 1lime
- 1mango
- ½ mediumred onion
- jalapeño peppers
- limes
- mangoes
- red onions
Meat & seafood
- ¾ lbribeye steak
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| jalapeño pepper | 1 | 2 | 3 |
| lime | 1 | ||
| mango | 1 | 2 | 3 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a grill pan, outdoor grill, or skillet over medium-high heat.
- Whisk together olive oil, lime juice, honey, salt, and pepper in a small bowl to make the dressing.
- Season the steak with salt and pepper.
- Lightly oil the grill or skillet and place the steak on it; cook 2–5 minutes per side until your preferred doneness, then move to a plate and loosely cover with foil.
- Wash the mango and jalapeño. Peel the mango, cut around the pit, and dice the flesh; put it in a medium bowl. Seed and finely dice the jalapeño and add it to the bowl with the mango. Peel and small-dice the red onion and add it as well.
- To the bowl, add enough lime juice, honey, and salt to make a bright salsa mixture; stir to combine.
- Rinse and dry the spinach; transfer to a medium bowl.
- Rinse the grape tomatoes and halve them; add to the spinach.
- Slice the steak and top with the mango salsa; serve alongside the spinach-tomato salad and drizzle with the dressing.
Two tips
- Make ahead: chop and mix the salsa up to 1 day ahead and refrigerate.
- Serving idea: crumble the onion slightly in the salsa for extra sweetness, or swap in a few extra tomatoes for a chunkier salad.
Nutrition per serving
- Calories
- 728 kcal
- Protein
- 35 g
- Carbs
- 36 g
- Fat
- 52 g
- Fiber
- 5 g
- Sodium
- 121 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.