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Flank Steak on Thai Mango Salad

"Delicious, clean, summery."

Ingredients :

• Flank Steak Marinade:
• 1/4 cup light soy sauce
• 1/4 cup vegetable oil
• three cloves garlic, slivered
• 1 slice sparkling ginger root
• 1 (12 ounce) flank steak
• Thai Salad:
• 1 inexperienced mango, slivered
• 2 cups salad veggies
• 1 cup bean sprouts
• 1 carrot, shredded
• half cup snow peas, thinly sliced
• 1/4 cup chopped roasted peanuts
• 2 tablespoons coarsely torn sparkling mint
• three tablespoons coarsely torn sparkling cilantro
• three tablespoons coarsely torn sparkling Thai basil
• 1 green onion, sliced diagonally
• Salad Dressing:
• three tablespoons lime juice
• three tablespoons fish sauce
• 2 tablespoons vegetable oil
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon minced shallot
• 1 Thai chile pepper, thinly sliced, or to flavor

Instructions :

Prep : 30M	Cook : 2M	Ready in : 2H45M

• Combine mild soy sauce, 1/four cup vegetable oil, garlic, and ginger root in a resealable plastic bag. Add flank steak; seal bag. Marinate in the fridge for up to two hours.
• Preheat an out of doors grill for medium-high warmth and lightly oil the grate.
• Toss mango, salad vegetables, bean sprouts, carrot, and snow peas together in a big bowl. Add peanuts, mint, cilantro, Thai basil, and inexperienced onion.
• Transfer steak to grill, discarding marinade; cook dinner, turning each three to four mins, until beginning to firm and is hot and slightly crimson in the middle, about 10 minutes total. An instantaneous-study thermometer inserted into the middle need to read 140 levels F (60 ranges C). Move steak to a dish; cowl with aluminum foil. Allow to rest for 5 mins.
• 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 aggregate; divide onto 2 serving plates.
• Slice steak thinly towards the grain. Top salads with steak.

Notes :

• Nutrition information for this recipe consists of the overall quantity of marinade components. The real amount of marinade ate up will range.

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