Mexican Chuletón with Mango and Avocado Salsa


1 package of Chuletón

Olive oil for drizzling the meat

Salt and Pepper


1 mango

1 avocado

2 tablespoons chopped coriander

100ml olive oil

2 tablespoons vinegar

Salt and Pepper


100g spinach leaves

40g chopped walnuts

2 tablespoons olive oil


25-35 min.




1. Coat the meat with olive oil and place on the grill until scored.

Rotate slightly to one side so as to make the mark of a perfect diamond.

Do the same on the other side of the meat, remove, season with salt and pepper and let the meat rest for about 2 minutes.

2. Place the mango and avocado cut into 2cm cubes in a bowl and add the chopped coriander, oil and vinegar.

Season with salt and pepper and wrap everything carefully.

3. Place the spinach leaves in a bowl, add the walnuts, season with olive oil, salt and pepper and stir everything together.

4. Serve the grilled Chuletón with the fresh mango and avocado salsa, accompanied by spinach and walnut salad.