Grilled Asian Flank Steak with Mango Salad

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Grilled Asian Flank Steak with Mango SaladRecipe
Photo: Johnny Autry; Styling: Cindy Bar, Lindsey Lower
Grilled Asian Flank Steak with Mango Salad delivers a wonderful combination of flavors, and this one-dish meal is on the table in just 40 minutes. The mango adds a nice sweetness to the overall dish while the peanut butter adds a mild peanutty flavor to the dressing.
Serves 4 (serving size: about 1 cup salad and 3 1/2 ounces beef)


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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


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.

Created date

March 2013

Nutritional Information

Calories 285
Fat 8.4 g
Satfat 2.8 g
Monofat 2.4 g
Polyfat 0.4 g
Protein 28 g
Carbohydrate 26.4 g
Fiber 3.8 g
Cholesterol 70 mg
Iron 2.9 mg
Sodium 489 mg
Calcium 81 mg