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!
Servings: 4 Servings
Calories: 458kcal
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: 1g | Calories: 458kcal | Carbohydrates: 32g | Protein: 40g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 90mg | Sodium: 583mg | Fiber: 6g | Sugar: 21g
