Flank Steak On Thai Mango Salad Recipes

THAI-STYLE MARINATED FLANK STEAK AND HERB SALAD RECIPE

Steps:

• Combine water and sugar in a small saucepan and heat over medium heat until completely dissolved. Transfer to a small bowl, add fish sauce, lime juice, garlic, and chile powder and stir to combine. Transfer half to a small container and reserve until step 4. Add oil to remaining half and whisk to combine. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.
• Remove steak from marinade and pat dry with paper towels. Light one chimney full of charcoal and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving other half empty. Put cooking grate in place, cover, and allow grill to preheat for 5 minutes. Clean and oil grilling grate , then place flank steak over hot side of grill, cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until center of steak registers 125°F (52°C) on an instant-read thermometer for medium-rare, or 135°F (57°C) for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes. Proceed to step 4.
• Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 125°F for medium-rare or 135°F for medium, reducing heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes.
• Thinly slice beef against the grain and transfer to a large bowl. Add herbs, shallots, bean sprouts, and reserved marinade, and toss to combine. Serve immediately.

AUTHENTIC THAI STEAK SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
• Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
• Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
• Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.