Flank Steak on Thai Mango Salad Recipe

Combine light soy sauce 1/4 cup vegetable oil garlic and ginger root in a resealable plastic bag. Add flank steak; seal bag. Marinate in the refrigerator for up to 2 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Toss mango salad greens bean sprouts carrot and snow peas together in a large bowl. Add peanuts mint cilantro Thai basil and green onion.

Transfer steak to grill discarding marinade; cook turning every 3 to 4 minutes until beginning to firm and is hot and slightly pink in the center about 10 minutes total. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Move steak to a dish; cover with aluminum foil. Allow to rest for 5 minutes.

Whisk lime juice fish sauce 2 tablespoons vegetable oil brown sugar soy sauce and shallot together in a bowl to create dressing. Stir in chile pepper. Drizzle dressing over mango-greens mixture; divide onto 2 serving plates.

Slice steak thinly against the grain. Top salads with steak.