Asian Mango and Grilled Flank Steak Salad
This quick flank steak salad recipe is loaded with fresh and vibrant Asian inspired flavor, juicy mangos, and is ready in less than 30 minutes! This flavorful dinner salad will satisfy your family for a quick and easy meal this summer!
Salads really are a great dinner choice.
I know its easy to think they were too much work, what with their long ingredient lists.
But salads that have filling protein, interesting textures and complex flavors are amazing meals, not only for adults but for kids, too!
I really like the freshness of the vinaigrette with this salad, but if you are like “man, I wish this had a spicy kick!” then you have GOT to try this mango dressing with it!
Its a great summer meal for a hot evening!
Try these other great summer dinner salads:
- Cheeseburger Salad
- Southwest Steak Salad
- Thai Kale Salad with Chicken
- Grilled Chicken Salad with Lemon Vinaigrette
And head over to how to make a kid friendly salad for more tips on how to get your little ones to love eating dinner salads!
How to make this flank steak salad
For the full set of directions, please scroll down to the recipe card below:
Marinate the flank steak
- Preheat grill to medium-high heat
- In a large ziplock bag, combine the cilantro, sugar, ginger, garlic, fish sauce and soy sauce.
- Add the beef and let stand 15 minutes to marinate.
Make the peanut dressing:
- In a large bowl, whisk together the lime juice, water, peanut butter, sugar, and pepper.
- Add the lettuce, cabbage, mint leaves, and green onions and toss to coat.
Grill the steak:
- Remove the beef from the marinade and place on the grill.
- Grill 5 minutes each side, or until grilled to desired degree of doneness.
- Remove from grill, cover with foil and allow to stand 5 minutes before cutting into slices.
Assemble the salad:
- Divide the salad evenly among 4 plates.
- Top evenly with mango and grilled beef.
- Enjoy!
Get your kids in the kitchen! How they can help make this Asian Steak Salad:
The more you get your kids involved in what goes down in the kitchen, the more likely they will be to eat the meal! Here are some simple ways that your kids can help you cook:
- Kids aged 1-3 can help you wash and dry the produce and pick the cilantro and mint leaves off the stems. They can also help you measure out ingredients for the dressing and shake the mason jar.
- Kids aged 4-6 can help you cut the green onions, cilantro, mint, and mango. They can also help measure and mix together the marinade for the steak and assemble the salads.
- Kids aged 7-10+ can help you slice the steak after you grill it.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
Love and links are always appreciated! If you’d like to share this post, please link to this post directly for the recipe, please do not copy and paste or screenshot. Thanks so much for supporting me! xoxo
Grilled Asian Flank Steak and Mango Salad
Ingredients
Asian Steak Marinade:
- ¼ cup chopped fresh cilantro
- 1 TBSP sugar
- 1 TBSP peeled grated fresh ginger
- 1 TBSP minced fresh garlic
- 1 TBSP fish sauce
- 1 TBSP low sodium soy sauce
- 1 lb flank steak trimmed
Peanut Dressing:
- 3 TBSP lime juice
- 2 TBSP water
- 1 TBSP reduced fat peanut butter
- 2 tsp sugar
- ½ tsp crushed red pepper
Salad:
- 3 cups shredded romaine lettuce
- 2 cups shredded green cabbage or purple for more color!
- ½ cup mint leaves
- ¼ cup thinly sliced green onions
- 1 mango peeled and diced
- ½ cup dry roasted peanuts unsalted
Instructions
To Prepare the Asian Flank Steak:
- Preheat grill to medium-high heat
- In a large ziplock bag, combine the cilantro, 1 TBSP sugar, ginger, garlic, fish sauce and soy sauce.
- Add the beef and let stand 15 minutes to marinate.
- Remove the beef from the marinade and place on the grill.
- Grill 5 minutes each side, or until grilled to desired degree of doneness.
- Remove from grill, cover with foil and allow to stand 5 minutes before cutting into slices.
To Make the Peanut Dressing:
- In a large bowl, whisk together the lime juice, water, peanut butter, remaining 2 tsp sugar, and pepper.
- Add the lettuce, cabbage, mint leaves, and green onions and toss to coat.
Assemble the Salad:
- Divide the salad evenly among 4 plates. Top evenly with mango and grilled beef.
- Enjoy!
I love this, it's the perfect summer dinner!
Oh man, keep it coming with these salads!! As soon as I read "peanut butter", I know I will be making this… soon!
This is a very lovely dish — perfect for a warm evening.