Whether you say it “mo-ho” or “mo-joe” it’s just as tasty hot off the grill. The clean, bright citrus flavors of the sauce are a dynamite pairing with Aussie grassfed beef.
Four 7-ounce steaks trimmed Aussie grassfed sirloin steaks
1 bunch roughly chopped cilantro, including roots and stems
2 limes lime juice
3 tbsp extra virgin olive oil
1/4 cup roasted, roughly chopped almonds
1 each small diced mango
1 each peeled into ribbons English cucumber
1 each sliced avocado
1 pint halved cherry or grape tomatoes
Before cooking: Brush steaks with oil and preheat a chargrill pan or BBQ.
For almond mojo sauce: Place cilantro roots, stems and leaves in a blender or food processor and process until roughly chopped. Add half the lime juice, 2 tablespoons oil and ½ teaspoon salt and blend until smooth. Pour into a bowl and fold through almonds, mango and chopped cilantro leaves.
To serve: Assemble salad and dress with remaining lime juice and oil. Season steaks with salt and pepper and cook for 3 minutes each side or until cooked to your liking. Rest for 5 minutes. Spoon over sauce and serve with salad.