FLANK STEAK ON THAI MANGO SALAD

Flank Steak on Thai Mango Salad image

Delicious, fresh, summery.

Provided by Jamie Oleksy

Categories Salad

Time 2h45m

Yield 2

Number Of Ingredients 22

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 4103.2 mg, Sugar 30.8 g