Green Mango Salad With Salty-Sweet Grilled Steak
Published July 11, 2006
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE STEAK
¼ cup soy sauce, preferably Kikkoman
2 teaspoons fish sauce
1 tablespoon sugar
1 pound flank or skirt steak
FOR THE SALAD
¼ cup fresh lime juice
2 garlic cloves, minced
2 teaspoons sugar
2 Thai bird or other red chilies, chopped, or 2 teaspoons sriracha (Asian chili paste)
2 teaspoons soy sauce
1 teaspoon fish sauce
1 large or 2 small green mangoes (about 1 ½ pounds), peeled and thinly sliced, available in Asian markets
2 tablespoons chopped cilantro
⅓ cup torn fresh basil leaves, preferably Asian basil
1 teaspoon finely grated lime zest
2 tablespoons roasted peanuts
Nutritional analysis per serving
36 grams carbs; 74 milligrams cholesterol; 397 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 1 gram trans fat; 4 grams fiber; 1453 milligrams sodium; 28 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
TO MAKE THE STEAK:
- Step 1
In a shallow dish, combine soy sauce, ¼ cup water, fish sauce and sugar. Stir until sugar is dissolved. Add steak and set aside to marinate for about 1 hour, turning occasionally.
TO MAKE THE SALAD:
- Step 2
In a small bowl, combine lime juice, garlic, sugar, chilies, soy sauce and fish sauce.
- Step 3
Drain steak and pat dry. Grill over hot coals (or sear in a very hot pan) until medium-rare, about 3 to 4 minutes a side, depending on thickness. Let rest 5 minutes, slice thinly against the grain and reserve.
WHILE STEAK RESTS, FINISH THE SALAD:
- Step 4
combine mangoes, cilantro, basil and lime zest in a mixing bowl. Add half the dressing and toss. Add steak and peanuts and toss. Add more dressing to taste and serve.
Private Notes
Comments
This is a great recipe, although I confess I used a regular mango. The mangoes I purchased were green skinned and ripe, but my daughter, who lived in northern Thailand for a year, said that green mangoes are actually more sour than sweet, similar to comparing a banana to plaintain. I added more fish sauce than called for and more hot peppers. Wow! Second time I have made it, once with Thai basil, once with Italian basil.
@Dena similarly my supposed green mango was sweet, and unfortunately brown under a half cm of good flesh. Having already made the dressing, I carried on making the salad but topped it up with finely sliced red cabbage, and raw sliced green beans and halved cherry tomatoes (like in green papaya salad). The salad was great! I didn’t make the steak though. It was along side tofu banh mi.
This was a really tasty salad. Lots of citrus, very juicy with the mango/lime juice combination. The fish and soy sauces added a lot of nice contrast too. Really nice for a light dinner. Kind of a dull photo, but here's how it turned out: https://instagram.com/p/1vWRaHk7sj