CHILI MANGO-BEEF SALAD
Two (6-oz.) bison or beef steaks, cooked as desired and cooled
1 large mango, peeled, pitted and diced
1 medium cucumber, chopped
2 red or Easter egg radishes, finely minced
½ small red onion, finely minced
1 tbsp. rice vinegar
2 tsp. garlic-chili paste (or substitute a dash or so of bottled hot sauce)
1 tsp. toasted sesame oil
Kosher salt and ground black pepper
Slice the steaks crosswise against the grain into strips as thin as possible. Roughly chop the strips to create bite-size pieces.
In a large bowl, combine the steak, mango, cucumber, radishes and onion. Toss well.
In a medium bowl, whisk together the vinegar, garlic-chili paste and sesame oil. Drizzle the dressing over the salad, then toss well. Season with salt and pepper.
Makes 2 servings.
— J.M. Hirsch