Grilled Asian Flank Steak with Mango Salad

  • ktleyed Posted: 05/27/13
    Worthy of a Special Occasion

    We all enjoyed this recipe, I really liked the salad and the mint made it!

  • rseely Posted: 05/12/13
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    This is just a fantastic recipe. I highly recommend using the combination of greens the recipe calls for--they make a great salad. The whole think was excellent. One of the best Cooking Light recipes I've made.

  • travelcat321 Posted: 06/13/13
    Worthy of a Special Occasion

    This recipe is a hit each time I make it for the family. Rather than using regular lettuce for the salad I use bok choy which pumps up the nutrition. I have used the mango salad with other grilled meats.

  • CarrieLMB Posted: 07/14/13
    Worthy of a Special Occasion

    Fantastic! So delicious! Marinated for an extra 15 minutes! Salad was a delightful change of pace. Served with potatos and onions.

  • KristenAnn70 Posted: 04/22/13
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    This is definitely a keeper! I was a little unsure about the peanut butter; however, it was so subtle it was a nice accent to the flank steak and mangoes.

  • weejackie Posted: 04/29/13
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    Decided to try this, but made a couple of changes. There was not enough dressing to coat and enhance the salad-I ended up added 3-4 T of Trader Joe's Asian Sesame Vinagrette. I did enjoy the mild peanuty flavor of the dressing. Loved the combination of fresh mint leaves and mango! Tangy and so well balanced. Added some sliced English cucumber and a few red onions. The marinade for the flank steak was mild but hit all the right notes. I just don't think I'm a big flank steak fan - will splurge and use tenderloin next time.....and there WILL be a next time!

  • daneanp Posted: 06/08/13
    Worthy of a Special Occasion

    Amazingly good. I marinated the steak for a couple of hours. Served with mango whole wheat couscous. The whole family loved it and it was so beautiful on the plate, I wouldn't hesitate to serve this at a dinner party for guests.

  • Crackerjack Posted: 04/25/13
    Worthy of a Special Occasion

    Fabulous! Easy to make, fresh, and delicious. My husband and daughter loved the beef. I loved the salad. This would make a great meal to serve for a summer BBQ to guests. I didn't make the wontons, but instead made some Thai noodles as a side dish. The only thing I might do different next time is marinate the meet a lot longer- maybe all day.

  • Beccaroo73 Posted: 05/09/13
    Worthy of a Special Occasion

    Such a flavorful salad. Good filling meal. We used two medium sized steak medallions, and even though it was about half the amount of meat the recipe calls for, I must admit I still made the full recipe for the marinade and dressing. When I taste tested the salad dressing I thought it had too much lime juice, but it disappeared once I added it to the salad. I used just a general bagged salad mix, added some red bell pepper. The mint in the salad was so tasty, might have to do that more often, and the mango gave it a very nice sweetness. Wonderful combo of favors!

  • j2haynes Posted: 03/05/14
    Worthy of a Special Occasion

    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.

  • carolfitz Posted: 05/22/14
    Worthy of a Special Occasion

    Excellent. Used cilantro stems & leaves in the marinade Otherwise made to recipe using trimmed sirloin. Great flavors & colors. Served CL's tomato-poblano soup while the steak rested.

  • JudyCanham Posted: 06/30/13
    Worthy of a Special Occasion

    I have fixed this menu twice and got rave reviews from family and guests. Light and delicious.

  • tnwalsh Posted: 06/28/14
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    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.

  • cb1986 Posted: 06/23/14
    Worthy of a Special Occasion

    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!

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