Flank Steak on Thai Mango Salad

Jamie Oleksy

"Delicious, fresh, summery"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


0 servings
Serving size has been adjusted!
Original recipe yields 2 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Wash and prepare all vegetables as per ingredient list.
  2. In a zip lock, mix the meat marinade ingredients. Add steak and marinade in fridge up to 2 hours. When ready to grill, remove and place onto barbeque that has been heated to med high temp. Turn steak every 3-4 minutes til medium or medium rare. Remove from bbq and cover with foil and allow to relax. (the steak on it's own seems quite salty but when added to the unseasoned salad, it's just right)
  3. Salad....toss mango, bean sprouts, shredded carrots and snow peas in a large mixing bowl, add the green onions, chopped peanuts and herbs.
  4. To prepare dressing, whisk together all ingredients and add as much or as little thai chili pepper slices as desired, drizzle over salad and divide onto serving plates.
  5. Thinly slice grilled meat against the grain, place beef on top of salad and serve.


Read all reviews 0

Other stories that may interest you