A sensational summer menu can be simple, yet satisfying; exotic, yet familiar. Instead of making salad a sleepy side item this summer, mix things up and add some sizzle to the table with a sumptuous entrée salad straight from the grill.

Grilling adds intense flavor to summer's freshest salad ingredients. Try choosing a selection of colorful fruits, flavorful meats, crisp vegetables, delicious seasonings and luscious marinades that pop. Two delectable choices that can make your grilled salads sing are beef and fresh mango. Beef is a traditional summer grilling favorite. In fact, according to a recent survey, conducted by Pelegrin Gray on behalf of the Beef Checkoff Program, 55 percent of Americans prefer to grill beef, such as a steak like filet, ribeye or T-bone, versus other meat. Also, mango is the world's most popular fruit, and a year-round source of the naturally sweet, refreshing taste of the tropics.

For recipes and instructions on how to select and cut a mango, visit mango.org. Visit BeefItsWhatsForDinner.com for beef grilling guidelines and additional recipes.

Simple Steak Grilling Tips
--Use a medium heat setting on a gas or charcoal grill. For charcoal grills, carefully hold the palm of your hand at cooking height above the ash-covered coals. Count the number of seconds you can hold your hand in that position; approximately 4 seconds is medium heat.

--Always use tongs to turn steaks. Using a fork will pierce the beef, allowing flavorful juices to escape.

--For best results, cook steaks to medium rare (145°F) or medium (160°F) doneness. The most accurate way to determine temperature is with an instant-read thermometer.

Make the Most of Mangos

--Mangos contain more than 20 different vitamins and minerals, are an excellent source of vitamins C and A and a good source of dietary fiber.

--Color is not the best indicator of ripeness. Simply squeeze the mango gently to determine ripeness level. A ripe mango should give slightly, but not be too soft.

--To ripen mangos, store at room temperature. Once ripe, store mangos in the refrigerator for up to five days.

Beef Fajita Salad with Mango-Serrano Vinaigrette
Makes 4 servings
3 medium mangos, peeled, pitted and cheeks sliced off
Olive oil
2 medium poblano peppers
1/2 teaspoon ground black
pepper
1 pound beef top sirloin steak, 1 inch thick
1 large red onion, cut into 1/2-inch slices
1 cup radishes, thinly sliced
2 tablespoons chopped cilantro

Vinaigrette:
3 tablespoons lime juice
3 tablespoons water
1 to 2 serrano peppers
3 tablespoons olive oil

Brush mangos with oil. Place mango cheeks and poblanos on grill over medium, ash-covered coals. Grill poblanos, uncovered, 9 to 10 minutes (gas grill times remain the same) or until skins are blackened, turning occasionally. Grill mangos 8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Seal peppers in food-safe bag and let stand for 15 minutes. Cool and cut mangos into 3/4-inch cubes and reserve.

Press black pepper onto beef steak. Brush onion with oil. Place steak on grid; arrange onion around steak. Grill, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) or until steak is medium rare (145°F) to medium (160°F) doneness and onion is tender, turning occasionally.

For vinaigrette, measure 1/2 cup cubed mango and combine with lime juice, water and serranos in food processor. Cover; process until smooth. With motor running, slowly add oil, processing until well blended. Season with salt, as desired.

Discard skins, stems and seeds from poblanos; cut into 3/4-inch pieces. Carve steak into slices. Halve onion slices. Place beef, remaining mango, onion, poblanos and radishes on platter. Season with salt. Drizzle with vinaigrette; toss to coat. Sprinkle with cilantro.

Courtesy of The Beef Checkoff and National Mango Board