Green Mango Salad With Salty-Sweet Grilled Steak

Ingredients

For the steak

• ¼ cup soy sauce, preferably Kikkoman
• 2 teaspoons fish sauce
• 1 tablespoon sugar
• 1 pound flank or skirt steak

For the salad

• ¼ cup fresh lime juice
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 2 Thai bird or other red chilies, chopped, or 2 teaspoons sriracha (Asian chili paste)
• 2 teaspoons soy sauce
• 1 teaspoon fish sauce
• 1 large or 2 small green mangoes (about 1 1/2 pounds), peeled and thinly sliced, available in Asian markets
• 2 tablespoons chopped cilantro
• ⅓ cup torn fresh basil leaves, preferably Asian basil
• 1 teaspoon finely grated lime zest
• 2 tablespoons roasted peanuts

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    355 calories; 12 grams fat; 4 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 29 grams sugars; 28 grams protein; 77 milligrams cholesterol; 1439 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 main course servings, 8 appetizer servings

Preparation

To make the steak:

1. In a shallow dish, combine soy sauce, 1/4 cup water, fish sauce and sugar. Stir until sugar is dissolved. Add steak and set aside to marinate for about 1 hour, turning occasionally.

To make the salad:

1. In a small bowl, combine lime juice, garlic, sugar, chilies, soy sauce and fish sauce.

1. Drain steak and pat dry. Grill over hot coals (or sear in a very hot pan) until medium-rare, about 3 to 4 minutes a side, depending on thickness. Let rest 5 minutes, slice thinly against the grain and reserve.

While steak rests, finish the salad:

1. combine mangoes, cilantro, basil and lime zest in a mixing bowl. Add half the dressing and toss. Add steak and peanuts and toss. Add more dressing to taste and serve.