Grilled Flank Steak atop Thai Mango Salad

Ingredients

• Flank Steak Marinade:
• ¼ cup light soy sauce
• ¼ cup vegetable oil
• 3 cloves garlic, slivered
• 1 slice fresh ginger root
• 1 (12 ounce) flank steak
• Thai Salad:
• 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
• Salad Dressing:
• 3 tablespoons lime juice
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon minced shallot
• 1 Thai chile pepper, thinly sliced, or to taste

Step 1

In a resealable bag, mix together the light soy sauce, 1/4 cup vegetable oil, garlic, and grated ginger. Add the flank steak, seal the bag, and pop it in the fridge to marinate for up to 2 hours.

Step 2

When you're ready to cook, heat your grill to medium-high and brush the grates with a little oil to prevent sticking. Meanwhile, toss the mango, salad greens, bean sprouts, carrot, and snow peas in a large bowl. Add the peanuts, mint, cilantro, Thai basil, and green onion for a fresh, vibrant mix.

Step 3

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 the outside is nicely seared and the inside is just a bit pink—aim for an internal temperature of around 140°F. Once done, transfer the steak to a plate, cover it loosely with foil, and let it rest for about 5 minutes.

Step 4

While the steak is resting, whisk together lime juice, fish sauce, 2 tablespoons of vegetable oil, brown sugar, soy sauce, shallot, and chili pepper to make the dressing. Pour it over the mango salad and give everything a good toss.

Step 5

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