FLANK STEAK ON THAI MANGO SALAD
Delicious, fresh, summery.
Provided by Jamie Oleksy
Categories Salad
Time 2h45m
Yield 2
Number Of Ingredients 22
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
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
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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