Name: Flank Steak on Thai Mango Salad recipe
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

All Recipes Salad

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

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.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Toss mango, salad greens, bean sprouts, carrot, and snow peas together in a large bowl. Add peanuts, mint, cilantro, Thai basil, and green onion.
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.
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.
Slice steak thinly against the grain. Top salads with steak.

Recipe Yield

2 servings

Recipe Note

Delicious, fresh, summery.

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