Flank Steak On Thai Mango Salad Recipe

Name: Flank Steak On Thai Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Flank Steak Marinade:; 1/4 cup light soy sauce; 1/4 cup vegetable oil; 3 cloves garlic, slivered; 1 slice fresh ginger root; 1 (12 ounce) flank steak; Thai Salad:; 1 green mango, slivered; 2 cups salad greens; 1 cup bean sprouts; 1 carrot, shredded; 1/2 cup snow peas, thinly sliced; 1/4 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; Salad Dressing:; 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

Servings: persons

Flank Steak Marinade:
1/4 cup light soy sauce
1/4 cup vegetable oil
3 cloves garlic, slivered
1 slice fresh ginger root
1 (12 ounce) flank steak
Thai Salad:
1 green mango, slivered
2 cups salad greens
1 cup bean sprouts
1 carrot, shredded
1/2 cup snow peas, thinly sliced
1/4 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
Salad Dressing:
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

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.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Flank Steak Marinade:, 1/4 cup light soy sauce, 1/4 cup vegetable oil, 3 cloves garlic, slivered, and more.

Yes, Flank Steak On Thai Mango Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Flank Steak On Thai Mango Salad

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