Flank Steak on Thai Mango Salad recipe

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Ingredients

¼ cup light soy sauce
¼ cup vegetable oil
3 cloves garlic, slivered
1 slice fresh ginger root
1 (12 ounce) flank steak
1 green mango, slivered
2 cups salad greens
1 cup bean sprouts
1 carrot, shredded
½ cup snow peas, thinly sliced
¼ cup chopped roasted peanuts
2 tablespoons coarsely torn fresh mint
3 tablespoons coarsely torn fresh cilantro
3 tablespoons coarsely torn fresh Thai basil
1 green onion, sliced diagonally
3 tablespoons lime juice
3 tablespoons fish sauce
2 tablespoons vegetable oil
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon minced shallot
1 Thai chile pepper, thinly sliced, or to taste

Nutrition Info

798.4 calories
carbohydrate: 44.9 g
cholesterol: 37.7 mg
fat: 57.5 g
fiber: 5.7 g
protein: 31.9 g
saturatedFat: 10.2 g
servingSize: -
sodium: 4103.2 mg
sugar: 30.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine light soy sauce, 1/4 cup vegetable oil, garlic, and ginger root in a resealable plastic bag. Add flank steak, seal bag. Marinate in the refrigerator for up to 2 hours.

  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  3. Toss mango, salad greens, bean sprouts, carrot, and snow peas together in a large bowl. Add peanuts, mint, cilantro, Thai basil, and green onion.

  4. Transfer steak to grill, discarding marinade, cook, turning every 3 to 4 minutes, until beginning to firm and is hot and slightly pink in the center, about 10 minutes total. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Move steak to a dish, cover with aluminum foil. Allow to rest for 5 minutes.

  5. Whisk lime juice, fish sauce, 2 tablespoons vegetable oil, brown sugar, soy sauce, and shallot together in a bowl to create dressing. Stir in chile pepper. Drizzle dressing over mango-greens mixture, divide onto 2 serving plates.

  6. Slice steak thinly against the grain. Top salads with steak.

Recipe Yield

2 servings

Recipe Note

Delicious, fresh, summery.

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