Pepper Grilled ‘Beef’ Over Mango Salad

For the ‘Beef’ and Mangoes:
8 oz. Beyond Steak Plant-Based Seared Tips
2 mangoes, cored and sliced into 2-inch strips
1/4 cup olive oil
2 Tbsp. freshly cracked black pepper
1 tsp. salt

• Toss the “beef” and mango strips with all the other ingredients, coating well.
• Grill the strips for 3 minutes on each side, or until well marked by the grill and heated through.

For the Salad:
5 cups mixed baby lettuces
1 yellow bell pepper, ribbed and sliced into thin strips
1 red bell pepper, ribbed and sliced into thin strips
1/2 sweet onion, sliced very thinly
1/3 cup fresh herbs (try tarragon, basil, chives, and parsley, alone or in combination)
1/4 cup extra virgin olive oil
Juice of 2 limes
Juice of 1 orange
1/4 tsp. sea salt
Cracked black pepper

• Toss all the ingredients together.

To Assemble:
• Place about 1 2/3 cups of the salad onto a plate and top with some of the warm, grilled strips.

Makes approximately 4 salads