Fine Cooking

Servings: 4

When you’re in the mood for a light-feeling yet satisfying supper, try this bright, boldly flavored salad.

Ingredients

1/3 cup fresh lime juice (from 3 medium limes)
2 Tbs. minced jalapeño
1-1/2 Tbs. packed dark brown sugar
2 tsp. fish sauce
2 tsp. minced garlic
2 tsp. minced fresh ginger
3 Tbs. canola oil; more for the grill
2 Tbs. Asian sesame oil
1 lb. flank steak, cut in half lengthwise
Kosher salt and freshly ground black pepper
1 ripe mango, cut into medium dice
1/2 small red onion, thinly sliced
10 oz. romaine lettuce, sliced crosswise 1 inch thick (about 9 cups)
3 Tbs. chopped fresh cilantro

Calories (kcal) : 440
Fat Calories (kcal): 250
Fat (g): 28
Saturated Fat (g): 5
Polyunsaturated Fat (g): 7
Monounsaturated Fat (g): 14
Cholesterol (mg): 70
Sodium (mg): 570
Carbohydrates (g): 24
Fiber (g): 3
Protein (g): 25

Preparation

Combine the lime juice, jalapeño, brown sugar, fish sauce, garlic, and ginger in a small bowl. Whisk in both oils in a slow stream; set aside.
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
Pat the steak dry and season well with salt and pepper. Oil the grill grate and grill the steaks, turning once, until medium rare (135°F), about 6 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then thinly slice across the grain.
Meanwhile, in a large bowl, combine the mango, onion, lettuce, and 2 Tbs. of the cilantro. Toss with enough dressing to coat, divide the salad among 4 plates, and top with the steak. Drizzle the remaining dressing over the steak, sprinkle with the remaining cilantro, and serve.

(3 ratings) Read Reviews

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Beef Flank Steak
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Jalapeño Chiles
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Asian Fish Sauce
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Reviews

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Reviews (3 reviews)

LucyMontreal | 07/30/2018
Good if you have leftover flank steak. I added avocado and red peppers.
ErinNik | 07/03/2014
I added matchstick shredded carrots for color and it was a hit with the "big" kids and little in the house. I didn't use the seeds and ribs of the jalapeno afraid it would be too spicy but after tasting it I think I could have left them and even added more without worry.
kkamm | 06/30/2014
The dressing for this salad is delicious! It's full of intense flavors, and it balances well with the mango. I was expecting it to be hot but it wasn't at all. I could eat it every day.

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What We're Cooking Now

Name: Thai Steak Salad
Yield: 4 servings
Cuisine: Asian
Ingredients: 1/3 cup fresh lime juice (from 3 medium limes); 2 Tbs. minced jalapeño; 1-1/2 Tbs. packed dark brown sugar; 2 tsp. fish sauce; 2 tsp. minced garlic; 2 tsp. minced fresh ginger; 3 Tbs. canola oil; more for the grill; 2 Tbs. Asian sesame oil; 1 lb. flank steak, cut in half lengthwise; Kosher salt and freshly ground black pepper; 1 ripe mango, cut into medium dice; 1/2 small red onion, thinly sliced; 10 oz. romaine lettuce, sliced crosswise 1 inch thick (about 9 cups); 3 Tbs. chopped fresh cilantro