Thai Mango Salad with Flank Steak

Ingredients 0/24

Step 1

Combine the light soy sauce, 1/4 cup vegetable oil, minced garlic, and grated ginger in a resealable bag. Add the flank steak, seal it up, and pop it in the fridge to marinate for up to two hours.

Step 2

When you’re ready to cook, heat your grill to medium-high and give the grates a light oiling so the steak doesn’t stick.

Step 3

While the grill is heating, toss together the mango, salad greens, bean sprouts, shredded carrot, and snow peas in a big bowl. Then add the peanuts, fresh mint, cilantro, Thai basil, and green onion for a burst of flavor.

Step 4

Take the steak out of the marinade (discard the marinade) and place it on the grill. Cook it for about 10 minutes, turning every few minutes until it’s nicely browned on the outside but still a little pink inside. You’re aiming for around 140°F (60°C) if you have a thermometer. Once done, move the steak to a plate, cover it loosely with foil, and let it rest for 5 minutes.

Step 5

While the steak rests, whisk together lime juice, fish sauce, 2 tablespoons vegetable oil, brown sugar, soy sauce, and finely chopped shallot in a small bowl. Stir in the chili pepper, then pour this dressing over your salad and toss everything gently to combine.

Step 6

Slice the steak thinly against the grain, then pile the slices on top of the salad. Serve immediately and enjoy!