THE RECIPE JOURNAL · Main Course
Thai Mango Salad and Flank Steak Combo
This refreshing dish combines juicy mango salad with tender, flavorful flank steak for a perfect balance of sweet and savory. It’s a quick and easy meal that’s sure to brighten up your dinner table.
FROM THE KITCHEN • Thai Mango Salad and Flank Steak Combo
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the light soy sauce, 1/4 cup of vegetable oil, minced garlic, and grated ginger in a resealable bag. Add the flank steak, seal it up, and let it marinate in the fridge for up to two hours.
02
Step 2
When you’re ready to cook, heat your grill to medium-high and give the grate a quick oiling to prevent sticking. While the grill heats up, toss together the mango, salad greens, bean sprouts, shredded carrot, and snow peas in a big bowl. Add the peanuts, fresh mint, cilantro, Thai basil, and green onions for a burst of flavor.
03
Step 3
Take the steak out of the marinade and discard the liquid. Place the steak on the grill and cook it for about 10 minutes, turning every few minutes until it’s just starting to firm up but still has a little pink in the middle. If you have a thermometer, aim for around 140°F (60°C). Once done, transfer the steak to a plate and cover it loosely with foil to rest for about 5 minutes.
04
Step 4
While the steak is resting, whisk together lime juice, fish sauce, 2 tablespoons of vegetable oil, brown sugar, soy sauce, and finely chopped shallot. Stir in a bit of chopped chili pepper to give the dressing a nice kick. Pour this dressing over your mango and greens mixture and toss gently to combine. Divide the salad onto two plates.
05
Step 5
Finally, slice the steak thinly across the grain and pile it on top of the salads. Serve it up and enjoy!
Why you’ll love it
This dish offers a perfect balance of sweet, tangy, and savory flavors. The fresh mango adds a refreshing twist, while the flank steak provides a hearty and satisfying protein. It’s a light yet filling meal that feels both exotic and comforting.
How to serve
Serve this meal with a side of steamed jasmine rice or sticky rice for a complete experience. A cold Thai iced tea or a light beer pairs well with the spicy and tangy flavors. Garnish the salad with fresh herbs like cilantro or mint for extra brightness.
Storage & leftovers
Store the salad and steak separately in airtight containers to maintain freshness. The salad is best eaten within a day to keep the mango crisp, while the steak can last up to three days in the fridge. Reheat the steak gently to avoid drying it out.
