Excellant marinade. I used flat iron steak. It was very tasty and tender. The salad was interesting. I think I will leave it off next time, and there will be many next times.
Grilled Asian Flank Steak with Mango Salad
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.
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- 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
- 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.
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