Jerk Steak and Mango Panzanella with Horseradish Ranch Dressing
Prep time
Cook time
Total time
Serves: 4
  • 1-1/2 pounds skirt steak
  • 2 tablespoons jerk seasoning blend
  • ⅓ cup So Delicious Dairy Free Coconut Milk Beverage
  • 1 tablespoon apple cider vinegar
  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • 2 tablespoons Italian parsley, chopped
  • 3 tablespoons green onions, minced
  • 2 tablespoons grated horseradish
  • 2 tablespoons mango chutney, any chunks diced
  • ½ teaspoon sea salt
  • 2 beefsteak tomatoes, cut in large dice
  • 1 ripe mango, diced
  • 4 cups baby lettuce leaves
  • 2 cups country bread cubes, 1-inch cubes
  • 3 tablespoons olive oil
  1. Rub both sides of the steak with the Jerk seasoning and let steak rest for 5 minutes before cooking.
  2. Meanwhile, prepare the dressing by whisking together coconut milk beverage, vinegar, mayonnaise, garlic, parsley, onions, horseradish, chutney and salt.
  3. In a large salad bowl combine the tomatoes, mango and lettuce
  4. Heat a skillet over medium heat. Toss the bread cubes with the olive oil and toast them in the preheated skillet, stirring often, until golden and crunchy. Remove bread cubes to the salad bowl and toss salad bowl contents with ½-cup salad dressing.
  5. Maintaining skillet heat, add steak to skillet and cook until desired doneness, 6-8 minutes for medium-rare, flipping once. Let steak rest for 5 minutes before slicing against the grain in thin strips.
  6. Place steak strips across salad and serve with extra dressing on the side. So Delicious!
Recipe by Go Dairy Free at