Menu Enter a recipe name, ingredient, keyword...

Grilled Asian Flank Steak with Mango Salad

By

Cooking Light - quick and easy
Calories: 285
Fat: 8.4g
Saturated fat: 2.8g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 0.4g
Protein: 28g
Carbohydrate: 26.4g
Fiber: 3.8g
Cholesterol: 70mg
Iron: 2.9mg
Sodium: 489mg
Calcium: 81mg

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1/4 cup chopped fresh cilantro
  • 5 teaspoons sugar, divided
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon fish sauce
  • 1 tablespoon lower-sodium soy sauce
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray
  • 3 tablespoons lime juice
  • 2 tablespoons water
  • 1 tablespoon reduced-fat peanut butter
  • 1/2 teaspoon crushed red pepper
  • 3 cups shredded romaine lettuce
  • 2 cups shredded green cabbage
  • 1/2 cup mint leaves
  • 1/2 cup cilantro leaves
  • 1/4 cup thinly sliced green onions
  • 1 mango, peeled and diced

Details

Cooking time 40mins

Preparation

Step 1

1. Preheat grill to medium-high heat.

2. Combine chopped cilantro, 1 tablespoon sugar, and next 4 ingredients (through soy sauce) in a large zip-top plastic bag. Add beef; let stand 15 minutes. Remove beef from marinade; reserve marinade.

3. Place beef on grill rack coated with cooking spray. Drizzle with reserved marinade. Grill 5 minutes on each side or until desired degree of doneness. Remove from grill; cover with foil. Let stand 5 minutes; cut across grain into thin slices.

4. Combine lime juice, 2 tablespoons water, peanut butter, remaining 2 teaspoons sugar, and pepper in a large bowl; stir with a whisk. Add lettuce and next 4 ingredients; toss to coat. Divide salad evenly among 4 plates; top evenly with mango. Serve with beef.

You'll also love

Review this recipe

Mango Barfi with fresh mango puree, cardamom and pistachio Pineapple Mango Slaw