Flank Steak on Thai Mango Salad

Delicious, fresh, summery.

Ingredients

• 0.25 cup light soy sauce
• 0.25 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
• 0.5 cup snow peas, thinly sliced
• 0.25 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

Steps

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.