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Flank Steak on Thai Mango Salad

Jamie Oleksy

"Delicious, fresh, summery."
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Ingredients

2 h 45 m servings 804 cals
Original recipe yields 2 servings

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Directions

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  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.

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts


Per Serving: 804 calories; 57.5 g fat; 46.2 g carbohydrates; 32 g protein; 38 mg cholesterol; 4113 mg sodium. Full nutrition

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Reviews

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Great salad! Two changes based on availability. My store didn't have snow peas so I used snap peas. I wasn't able to find a fresh Thai chile pepper so I used a tablespoon of chile garlic paste i...