Flank Steak on Thai Mango Salad

1. 1

   Combine light soy sauce, 1/4 cup vegetable oil, garlic, and ginger root in a resealable plastic bag; add flank steak, seal the bag, and marinate in the refrigerator for up to 2 hours.

2. 2

   Preheat an outdoor grill to medium-high heat and lightly oil the grate.

3. 3

   Toss mango, salad greens, bean sprouts, carrot, and snow peas together in a large bowl, then add peanuts, mint, cilantro, Thai basil, and green onion.

4. 4

   Transfer the steak to the grill and discard the marinade; cook, turning every 3 to 4 minutes, until it begins to firm and is hot and slightly pink in the center, about 10 minutes total.

5. 5

   Check with an instant-read thermometer inserted into the center; it should read 140 degrees F (60 degrees C).

6. 6

   Move the steak to a dish, cover with aluminum foil, and let it rest for 5 minutes.

7. 7

   Whisk lime juice, fish sauce, 2 tablespoons vegetable oil, brown sugar, soy sauce, and shallot in a bowl to make the dressing, then stir in chile pepper.

8. 8

   Drizzle the dressing over the mango-greens mixture and divide onto 2 serving plates.

9. 9

   Slice the steak thinly against the grain.

10. 10

    Top the salads with the steak.

• Calories 1168.53 kcal High
• Protein 80.61 g Good Source
• Carbs 81.18 g Moderate
• Total Fat 59.4 g High
• Saturated Fat 16.4 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 192.75 mg High
• Sodium 5377.24 mg High
• Fiber 13.87 g Good Source
• Sugar 50.68 g High
• Added Sugar 0.0 g Low Source
• Calcium 465.99 mg Good Source
• Iron 17.54 mg Good Source
• Potassium 3195.54 mg Good Source
• Vitamin A 3265.95 mcg_rae Good Source
• Vitamin C 76.82 mg Good Source
• Vitamin D 0.46 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Fish 🐟
• Soy 🌱
• Garlic 🧄
• Onions 🧅