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

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.

3 medium mangos, peeled, pitted and cheeks sliced offOlive oil2 medium poblano peppers½ teaspoon ground black pepper1 pound beef top sirloin steak, 1 inch thick1 large red onion, cut into Z\x -inch slices1 cup radishes, thinly sliced2 tablespoons choppedcilantroVinaigrette:3 tablespoons lime juice3 tablespoons water1 to 2 serrano peppers3 tablespoons olive oilBrush 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 degrees) to medium (160 degrees) doneness and onion is tender, turning occasionally.For vinaigrette, measure ½ 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 ½-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.

2 beef top loin (strip) steaks, C\v inch thick2/3 cup light Asian-style dressing, divided1 ¼ cups long-grain and wild rice blend2 ½ cups water1 medium red bell pepper, cut into C\v -inch pieces1¼ cups hothouse cucumber, cut into half-moon slices1 ¼ cups frozen shelled edamame, thawed¼ cup sliced green onions, divided2 tablespoons chopped cilantroPlace beef steaks and ⅓ cup dressing in food-safe plastic bag; coat evenly. Close bag and refrigerate 15 minutes to 2 hours.Cook rice in water according to package directions, omitting butter and salt, if desired. Cool in large bowl.Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes (over medium heat on gas grill, covered, 11 to 15 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.Add pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining dressing to rice; toss to combine. Season with salt.Carve steaks into slices. Place salad on plate. Arrange steak over salad; top with remaining green onion.

Lime-Mint Vinaigrette2 tablespoons freshlime juice1 tablespoon olive oil2 teaspoons honey1 teaspoon finely chopped fresh mintHoney Grilled Fruit¼ cup honey1 tablespoon fresh lime juice½ teaspoon cinnamon3 large firm but ripe mangos, peeled, pitted and cut into large spears½ fresh pineapple, peeled, cored and cut into spears1 large peach, pitted and cut into 8 wedges2 plums, pitted and quarteredMascarpone cheeseWhisk together vinaigrette ingredients in a small bowl; cover and refrigerate until ready to serve. Whisk together honey, lime juice and cinnamon.Grill all fruit over medium heat for a few minutes on each side or until grill marks appear, basting with honey mixture several times. Remove from grill and place in a large bowl; let cool and chop pineapple into large chunks.Place grilled fruit back into bowl, add vinaigrette and toss lightly to coat. Cover and refrigerate for at least 1 hour, stirring several times. Transfer to salad bowls or plates and top each with a dollop of mascarpone cheese.

For a new twist on a traditional summer grilling favorite, try the Asian Beef and Wild Rice Salad.

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.