Savory Flank Steak with Tropical Mango Salad: A Flavorful Fusion!

Ingredients

• Flank Steak Marinade:
• A dash of light soy sauce
• A splash of vegetable oil
• Fresh slivers of garlic and a slice of ginger root
• A portion of flank steak weighing 12 ounces
• Thai Salad:
• Slivers of green mango
• A generous amount of salad greens
• A portion of bean sprouts and shredded carrot
• Thinly sliced snow peas and chopped roasted peanuts
• Fresh mint, cilantro, and Thai basil, coarsely torn
• Diagonally sliced green onion
• Salad Dressing:
• Tangy lime juice and fish sauce
• Vegetable oil and a sprinkle of brown sugar
• Soy sauce and minced shallot
• A Thai chile pepper, thinly sliced to taste

Step 1

In a resealable plastic bag, mix together light soy sauce, ginger root, garlic, and 1/4 cup of vegetable oil. Place the flank steak in the bag, seal it, and let it marinate in the refrigerator for up to 2 hours.

Step 2

Preheat your outdoor grill to medium-high heat and lightly oil the grate before grilling the steak. While the steak cooks, prepare a vibrant salad by tossing together mango, salad greens, bean sprouts, carrot, snow peas, peanuts, mint, cilantro, Thai basil, and green onion in a large bowl.

Step 3

Once the steak is grilled to your desired doneness, transfer it to a dish, cover it with aluminum foil, and let it rest for 5 minutes. In the meantime, whisk together lime juice, fish sauce, 2 tablespoons of vegetable oil, brown sugar, soy sauce, shallot, and a chile pepper to create a zesty dressing for the salad.

Step 4

Thinly slice the rested steak against the grain and top the flavorful mango-greens mixture with the steak slices. Drizzle the dressing over the salad and divide it onto 2 serving plates for a delightful and satisfying meal experience.