Thai Steak Salad with Roasted Chili Mango Vinaigrette

Name: Thai Steak Salad with Roasted Chili Mango Vinaigrette
Cook time: 35 min
Yield: 4 serving
Ingredients: 1 1/2 pound flank steak; 1 teaspoon salt; 1 teaspoon pepper; 3/4 cup light; 1 tablespoon sesame oil; 4 garlic cloves; 2 teaspoons freshly grated ginger; 2 tablespoons brown sugar; 3 tablespoons Freshly chopped cilantro; 1/3 cup Sweet chili sauce; 1 mango; 1/4 teaspoon chili powder; 1 teaspoon olive oil; 1/2 cup olive oil; the juice of 2 limes; 1 tablespoon white vinegar; a pinch of salt and pepper; 8 cups of spring greens; 1 mango; 1/2 sweet onion; 2 tablespoons Freshly chopped cilantro; 1/3 cup cashews

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Cook Time
mins
Servings
4
Course
Salad
Cuisine
Thai

Thai Steak Salad with Roasted Chili Mango Vinaigrette

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

steak

1 1/2 pound flank steak
1 teaspoon salt
1 teaspoon pepper
3/4 cup light, canned coconut milk
1 tablespoon sesame oil
4 garlic cloves, minced or pressed
2 teaspoons freshly grated ginger
2 tablespoons brown sugar
3 tablespoons Freshly chopped cilantro
1/3 cup Sweet chili sauce

roasted chili mango dressing

1 mango, seeded, peeled and cubed
1/4 teaspoon chili powder
1 teaspoon olive oil
1/2 cup olive oil
the juice of 2 limes
1 tablespoon white vinegar
a pinch of salt and pepper

salad

8 cups of spring greens
1 mango, seeded, peeled and chopped
1/2 sweet onion, diced
2 tablespoons Freshly chopped cilantro
1/3 cup cashews

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Instructions

To prep steak, whisk together marinade ingredients (the coconut milk through the chili sauce) in a large bowl. Season the steak with salt and pepper then add to a large baking dish or ziplock bag. Pour marinade over top and refrigerate for 2-24 hours.
To make the dressing, preheat the oven to 400 degrees F. You can do this ahead of time or right before you make the steak if you choose to use the oven. Place chopped mango, chili powder and teaspoon of olive oil on a baking sheet and toss. Roast for 20 minutes until just golden and caramely.
In the bowl of your food processor (or blender), add roasted mango, lime juice, vinegar and a sprinkle of salt and pepper. Stream in olive oil with the processor going until the dressing comes together. This can be stored in the fridge for a few days.
When you’re ready to make the salads, cook the steak however you’d desire – I either grill it or broil it. To broil, I place the rack directly underneath the broiler. The steak is usually slightly less than 1 inch thick, so I broil about 5 minutes per side for medium to medium-well steak. Let it rest before slicing against the grain into strips.
To assemble the salads, combine greens with mango, onions, cilantro and sprinkle of salt and pepper. Add steak and cashews over top, then drizzle on dressing.