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Grilled Asian Flank Steak and Mango 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!
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Course:
30 Minute Meal
Cuisine:
Asian
Prep Time:
20
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
Servings
Calories:
458
kcal
Author:
Jenni - The Gingered Whisk
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!
Nutrition
Serving:
1
g
|
Calories:
458
kcal
|
Carbohydrates:
32
g
|
Protein:
40
g
|
Fat:
21
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
12
g
|
Cholesterol:
90
mg
|
Sodium:
583
mg
|
Fiber:
6
g
|
Sugar:
21
g