Serves 4 (serving size: about 1 cup salad and 3 1/2 ounces beef)
Photo: Johnny Autry; Styling: Cindy Bar, Lindsey Lower
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
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
How to Make It
Preheat grill to medium-high heat.
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.
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.
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.
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My husband and I thought the meat was delicious, hence the four stars. Neither of us cared for the dressing. We tried it on a bit of lettuce before dressing the salad. The dressing was too tart and too thin for our tastes. I ended up making a simple vinegar and oil dressing using lime olive oil, lemon balsamic vinegar, s & p and a bit of red pepper flakes. I would definitely make this again with my modifications.
This was absolutely delicious. The marinade was wonderful and the flank steak was surprisingly tender. (It often isn't.) As per other reviewers' suggestions, I marinated it for about 3 hours, and I think even longer would be good. The balance of flavors in the marinade was wonderful, yet did not overwhelm the taste of the meat. We grilled the meat over charcoal, and that bit of smokiness and the light char on the steak were perfect. And the salad was a perfect accompaniment (it would be good with many dishes!). We were both so impressed with how delicious such a simple meal was. Highly recommended!!!
Not a flank steak fan so used some tenderloin I had in the freezer (oh darn!). Otherwise, made it according to instruction, including the mint which we are not fans of. It was amazing. The flavors blend great. It's into the favorites list.
Love, love, love this recipe! Made a few changes for the meat marinade based on what I had in the kitchen (parsley for cilantro, oyster sauce for fish sauce), and added a teaspoon of rice vinegar (personal preference). This meat is amazing! I also marinated it all day, rather than 15 minutes the recipe suggests.
Again, I added in rice vinegar in the dressing, as I thought it was a little one note otherwise. Delicious as a salad all-together.
Used the marinade for just meat, ate with rice and veggies. So delicious. Plan on trying with chicken soon for kabobs!