Flank Steak on Thai Mango Salad
Delicious, fresh, summery.
- Serves: 2 persons
- ¼cup light soy sauce
- ¼cup vegetable oil
- 3cloves garlic, slivered
- 1slice fresh ginger root
- 1(12 ounce) flank steak
- 1green mango, slivered
- 2cups salad greens
- 1cup bean sprouts
- 1carrot, shredded
- ½cup snow peas, thinly sliced
- ¼cup chopped roasted peanuts
- 2tablespoons coarsely torn fresh mint
- 3tablespoons coarsely torn fresh cilantro
- 3tablespoons coarsely torn fresh Thai basil
- 1green onion, sliced diagonally
- 3tablespoons lime juice
- 3tablespoons fish sauce
- 2tablespoons vegetable oil
- 2tablespoons brown sugar
- 1tablespoon soy sauce
- 1tablespoon minced shallot
- 1Thai chile pepper, thinly sliced, or to taste
Step 1Combine 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.
Step 2Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 3Toss mango, salad greens, bean sprouts, carrot, and snow peas together in a large bowl. Add peanuts, mint, cilantro, Thai basil, and green onion.
Step 4Transfer 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.
Step 5Whisk 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.
Step 6Slice steak thinly against the grain. Top salads with steak.