Rating: 4.5 stars
19 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 6
  • 5 star values: 12

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.

Mary Drennen
Recipe by Cooking Light May 2013

Gallery

Johnny Autry; Styling: Cindy Bar, Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup salad and 3 1/2 ounces beef)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

285 calories; fat 8.4g; saturated fat 2.8g; mono fat 2.4g; poly fat 0.4g; protein 28g; carbohydrates 26.4g; fiber 3.8g; cholesterol 70mg; iron 2.9mg; sodium 489mg; calcium 81mg.
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