Flank Steak on Thai Mango Salad

Name: Flank Steak on Thai Mango Salad
Total time: 165
Yield: 2
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

Recipe by Jamie Oleksy from allrecipes.com

Dinner 3 Hr. 45 Mins.

Ingredients

2 servings

•

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

Instructions

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.