Thursday, May 2, 2013

Grilled Asian Flank Steak and Mango Salad

Summer weather is just around the corner, which means I'll be attempting much lighter meals to counteract the unbearable heat and humidity which DC falls prey to come June. I'm starting the lighter eating a bit early this time around, with this flavorful steak salad. I loved the marinade on the meat. There's just something about asian flavors and beef that I always enjoy.

Grilled Asian Flank Steak and Mango Salad (serves 4)


  • 1/4 cup chopped fresh cilantro
  • 5 tsp sugar, divided
  • 1 TB grated peeled fresh ginger
  • 1 TB minced fresh garlic
  • 1 TB fish sauce
  • 1 TB lower-sodium soy sauce
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray
  • 3 TB lime juice
  • 2 TB water
  • 1 TB reduced-fat peanut butter
  • 1/2 tsp crushed red pepper
  • 5 cups spinach 
  • 1/2 cup mint leaves
  • 1/2 cup cilantro leaves
  • 1/4 cup thinly sliced green onions
  • 1 mango, peeled and diced

  • Directions:

    Preheat grill to medium-high heat.

    Combine chopped cilantro, 1 tablespoon sugar, and next 4 ingredients (through soy sauce) in a large zip-top plastic bag. Add beef; let stand 15 minutes. Remove beef from marinade; reserve marinade.

    Place beef on grill rack coated with cooking spray. Drizzle with reserved marinade. Grill 5 minutes on each side or until desired degree of doneness. Remove from grill; cover with foil. Let stand 5 minutes; cut across grain into thin slices.

    Combine lime juice, 2 tablespoons water, peanut butter, remaining 2 teaspoons sugar, and pepper in a large bowl; stir with a whisk. Add spinach and next 4 ingredients; toss to coat.

    Divide salad evenly among 4 plates; top evenly with mango. Serve with beef.

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