Grilled Flank Steak atop Thai Mango Salad

This dish combines tender, smoky grilled flank steak with a refreshing Thai mango salad for a perfect balance of flavors. It’s a simple yet vibrant meal that’s sure to impress your friends and family.

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TIME40 min

SERVINGS4

RATING5.0 / 5

Grilled Flank Steak atop Thai Mango Salad

01 / WHAT YOU NEED

Ingredients

Flank Steak Marinade: ¼ cup light soy sauce ¼ cup vegetable oil 3 cloves garlic, slivered 1 slice fresh ginger root 1 (12 ounce) flank steak Thai Salad: 1 green mango, slivered 2 cups salad greens 1 cup bean sprouts 1 carrot, shredded ½ cup snow peas, thinly sliced ¼ cup chopped roasted peanuts 2 tablespoons coarsely torn fresh mint 3 tablespoons coarsely torn fresh cilantro 3 tablespoons coarsely torn fresh Thai basil 1 green onion, sliced diagonally Salad Dressing: 3 tablespoons lime juice 3 tablespoons fish sauce 2 tablespoons brown sugar 1 tablespoon soy sauce 1 tablespoon minced shallot 1 Thai chile pepper, thinly sliced, or to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

In a resealable bag, mix together the light soy sauce, 1/4 cup vegetable oil, garlic, and grated ginger. Add the flank steak, seal the bag, and pop it in the fridge to marinate for up to 2 hours.

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Step 2

When you're ready to cook, heat your grill to medium-high and brush the grates with a little oil to prevent sticking. Meanwhile, toss the mango, salad greens, bean sprouts, carrot, and snow peas in a large bowl. Add the peanuts, mint, cilantro, Thai basil, and green onion for a fresh, vibrant mix.

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Step 3

Take the steak out of the marinade (discard the marinade), and place it on the grill. Cook it for about 10 minutes, turning every few minutes until the outside is nicely seared and the inside is just a bit pink—aim for an internal temperature of around 140°F. Once done, transfer the steak to a plate, cover it loosely with foil, and let it rest for about 5 minutes.

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Step 4

While the steak is resting, whisk together lime juice, fish sauce, 2 tablespoons of vegetable oil, brown sugar, soy sauce, shallot, and chili pepper to make the dressing. Pour it over the mango salad and give everything a good toss.

05

Step 5

Slice the steak thinly against the grain and pile it on top of the salad. Serve immediately and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Let the steak rest for a few minutes after grilling to keep it juicy.
- Use a sharp knife to slice the steak thinly against the grain for tenderness.
- Choose ripe but firm mangoes to ensure the salad has the right sweetness and texture.

Why you’ll love it

This dish combines the smoky, savory flavor of grilled steak with the fresh, tangy crunch of a mango salad. It’s a perfect balance of textures and tastes that feels both light and satisfying. The bright Thai-inspired dressing adds a zesty kick that keeps every bite exciting.

Serving ideas

Serve this with steamed jasmine rice or sticky rice to complement the flavors. Add some fresh herbs like cilantro or mint on the side for extra brightness. A cold beer or a crisp white wine pairs nicely with the meal.

Storage & leftovers

Store leftover steak and salad separately in airtight containers. Keep the steak in the fridge and consume within 2 days for best flavor. The salad is best eaten fresh but can be kept chilled for up to a day without losing crunch.