- 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
- 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.
09/12/2019
recipepes.com
flank steak on thai mango salad, recipe
PT15M
PT1H
5
455 calories
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