30 Minute Meal

Grilled Asian Flank Steak and Mango Salad

Grilled Asian Flank Steak & Mango Salad

Salads might be my new favorite thing. I know I said before that they were too much work, but I might be changing my tune. Turns out I just wasn’t making the right kinds of salads. While this one did have a seemingly long list of ingredients, it went together really quickly, and was oh my gosh, so delicious! I don’t think I’ve ever really stuffed my face with salad before, but I definitely scarfed this one down.

Grilled Asian Flank Steak and Mango Salad
I know it doesn’t really look all that impressive – just some lettuce, beef and mango. But the flavors hidden inside here are awesome! Ginger, Garlic, Mint, Cilantro, Green Onions, Mango, and Peanut Butter! Seriously. Seriously. And not only was this salad delicious, but it was a big enough plate that I was actually satisfied and not starving 15 minutes later. I know, full, from a salad. Craziness. 
Grilled Asian Flank Steak and Mango Salad is AMAZING! So many great flavors!

Grilled Asian Flank Steak and Mango Salad

by The Gingered Whisk
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: grill entree salad low-cal low-fat ginger beef mango peanut butter summer
Ingredients (2 servings)
  • 1/4 cup chopped fresh cilantro
  • 5 tsp sugar, divided
  • 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
  • 3 TBSP lime juice
  • 2 TBSP water
  • 1 TBSP reduced fat peanut butter
  • 1/2 tsp crushed red pepper
  • 3 cups shredded romaine lettuce
  • 2 cups shredded green cabbage
  • 1/2 cup mint leaves
  • 1/4 cup thinly sliced green onions
  • 1 mango, peeled and diced
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.
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.
Divide the salad evenly among 4 plates. Top evenly with mango and beef.
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 (Cooking Light, may 2013)


  • Reply
    June 3, 2013 at 10:50 AM

    This is a very lovely dish — perfect for a warm evening.

  • Reply
    June 6, 2013 at 12:40 AM

    Oh man, keep it coming with these salads!! As soon as I read "peanut butter", I know I will be making this… soon!

  • Reply
    Sue/the view from great island
    June 12, 2013 at 6:31 PM

    I love this, it's the perfect summer dinner!

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