Flank Steak on Thai Mango Salad
Description
Delicious, fresh, and summery, this recipe pairs marinated and grilled flank steak with a spicy-sweet Thai mango salad, perfect for dinner.
Ingredients
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1/4 cup light soy sauce
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1/4 cup vegetable oil
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3 cloves garlic, slivered
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1 slice fresh ginger root
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1 (12 ounce) flank steak
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1 green mango, slivered
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2 cups salad greens
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1 cup bean sprouts
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1 carrot, shredded
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1/2 cup snow peas, thinly sliced
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1/4 cup chopped roasted peanuts
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2 tablespoons coarsely torn fresh mint
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3 tablespoons coarsely torn fresh cilantro
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3 tablespoons coarsely torn fresh Thai basil
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1 green onion, sliced diagonally
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3 tablespoons lime juice
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3 tablespoons fish sauce
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2 tablespoons vegetable oil
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2 tablespoons brown sugar
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1 tablespoon soy sauce
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1 tablespoon minced shallot
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1 Thai chile pepper, thinly sliced, or to taste
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.