Grilled Asian Flank Steak with Mango Salad

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

Grilled Asian Flank Steak with Mango Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    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

  • ½

    teaspoon crushed red pepper

  • 3

    cups shredded romaine lettuce

  • 2

    cups shredded green cabbage

  • ½

    cup mint leaves

  • ½

    cup cilantro leaves

  • ¼

    cup thinly sliced green onions

  • 1

    mango, peeled and diced

Directions

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.


Nutrition

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