Flank Steak On Thai Mango Salad Recipes

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

CALIFORNIA-THAI FLANK STEAK

California-Thai Flank Steak image

This Thai-inspired marinated steak is a family favorite. Serve with basmati rice, a fresh salad and/or soup, and fresh fruit for desert!

Provided by Karyn Ulriksen

Categories World Cuisine Recipes Asian Thai

Time 6h50m

Yield 8

Number Of Ingredients 14

Ingredients

⅓ cup soy sauce
¼ cup rice vinegar
¼ cup rice wine
¼ cup fresh lime juice
2 tablespoons dark sesame oil
½ small red onion, chopped
¼ cup chopped fresh basil
¼ cup chopped fresh mint
3 tablespoons sliced lemon grass
3 tablespoons crushed peanuts
3 tablespoons chile paste
1 tablespoon ground coriander
½ teaspoon garlic salt
2 pounds flank steak

Steps:

In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil. Stir in onion, basil, mint, lemon grass and crushed peanuts. Season with chile paste, coriander and garlic salt.
Layer flank steak with marinade. Refrigerate 6 hours or overnight.
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Spray a large sheet of aluminum foil with non-stick cooking spray. Drain liquid from marinade. Layer meat on foil with the remaining non-liquid marinade ingredients. Fold edges of foil to seal, then grill for 20 minutes.

Nutrition Facts : Calories 274 calories, Carbohydrate 7.1 g, Cholesterol 46.5 mg, Fat 15.4 g, Fiber 0.7 g, Protein 25.9 g, SaturatedFat 5 g, Sodium 825.7 mg, Sugar 1.8 g

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