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Caribbean Beef Tip Salad with Mango Vinaigrette

1 lb. Beef Tenderloin Tips
1/2 cup dry jerk rub
1/4 cup olive oil
1 head of butter lettuce, chopped
2 cups whole spinach leaves, cleaned
1 cup golden pineapple
1/2 red onion, julienne
1 red bell pepper, julienne
bamboo skewers
- Mango Vinaigrette -
1 lime, juiced
1 ripe mango, peeled and seeded
1/4 cup honey
1 tsp. shallot, chopped
2 tbsp. cilantro, chopped
1/2 cup olive oil
salt and pepper, to taste
Directions: Soak bamboo skewers in water for 1 – 2 hours. Combine the jerk seasoning and the olive oil. Place the mixture into a large zip top bag. Add the Beef Tenderloin Tips to the marinate and toss to coat well. Marinate for 1 -2 hours. Preheat an outdoor grill to medium high heat. Place the beef tips on the bamboo skewers. Grill for 3 – 5 minutes then rotate the skewers. Remove the kabobs from the grill and let the meat rest for 5 – 10 minutes. Remove from the skewer. While the meat is resting, combine the first 5 ingredients for the vinaigrette in a blender. Puree the mixture well. Slowly add the olive oil until it has been completely combined.

In a large bowl toss together the greens, fruit, vegetables, beef and vinaigrette and serve.

Servings: 4
Source: KC Steak Company

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