Thai-Style Steak Salad with Roasted Chili Mango Vinaigrette.

This vibrant Thai-Style Steak Salad with Roasted Chili Mango Vinaigrette brings bright, balanced flavors to the table: charred, juicy flank steak, sweet ripe mango, crunchy cashews, and an aromatic, slightly smoky vinaigrette made with roasted chili mango and coconut. It’s the kind of meal that looks like a celebration but comes together with modest effort—perfect for weeknight dinners that still want to impress.

Why you’ll love this recipe

This Thai-Style Steak Salad with Roasted Chili Mango Vinaigrette blends sweet, savory, and tangy in a way that feels both refreshing and deeply satisfying. The steak is marinated and seared for a caramelized crust and tender center, while the dressing is a silky mix of coconut, ginger, garlic, and roasted chili mango—brightened with lime and balanced with brown sugar. Tossed with spring greens, ripe mango, and crunchy cashews, the salad hits a lovely spectrum of textures and flavors.

Ingredients

• 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
• 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
• 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

Notes on ingredients

Flank steak is lean and flavorful; slice it thinly against the grain after resting for the most tender bites. I list both cubed mango for the vinaigrette and chopped mango for the salad so you get bright mango character distributed through the dish. Sweet chili sauce brings sweetness with a touch of heat—adjust the amount to your preference. The combination of sesame oil, ginger, garlic, and cilantro gives the vinaigrette a distinctly Southeast Asian flavor profile.

Make-ahead and substitutions

• The vinaigrette can be made 1–2 days ahead and stored in the refrigerator; bring it to room temperature and shake well before using.
• Swap the cashews for toasted peanuts or sliced almonds if preferred.
• If you don’t have light canned coconut milk, regular coconut milk will work—expect a richer dressing.

Equipment

• Blender or food processor
• Cast iron skillet or heavy-bottomed frying pan
• Mixing bowls
• Sharp knife and cutting board

Step-by-step directions

Follow these clear, ordered steps to prepare the Thai-Style Steak Salad with Roasted Chili Mango Vinaigrette. The directions are rewritten for clarity and to match the ingredient list exactly.

1. Prepare the flank steak.

   Pat 1 1/2 pound flank steak dry with paper towels. Season both sides evenly with 1 teaspoon salt and 1 teaspoon pepper. Set the steak aside at room temperature for about 15 minutes while you prepare the vinaigrette components and the salad ingredients; this ensures more even cooking.

2. Make the roasted chili mango vinaigrette base.

   Preheat the oven to 425°F (220°C) if you plan to roast the mango for a slightly smoky flavor. Place 1 mango (seeded, peeled, and cubed) on a sheet pan, drizzle with 1 teaspoon olive oil, and toss to coat. Roast for 12–15 minutes, turning once, until the mango has some caramelized edges. If you prefer not to roast, you can use the mango raw for a brighter dressing.

3. Blend the vinaigrette.

   In a blender or food processor, combine the roasted or raw cubed mango, 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, 1/4 teaspoon chili powder, the juice of 2 limes, 1 tablespoon white vinegar, 1/2 cup olive oil, and a pinch of salt and pepper. Blend until smooth and emulsified. Taste and adjust seasoning: add more lime if you want more acidity, more brown sugar for sweetness, or more chili powder for heat.

4. Taste and adjust the vinaigrette consistency.

   If the vinaigrette is too thick, add a tablespoon of water or a bit more coconut milk and blend again until you reach your desired consistency. The dressing should be pourable but still cling to the greens and steak.

5. Toast the cashews.

   Heat a small dry skillet over medium heat. Add 1/3 cup cashews and toast, stirring frequently, for 3–5 minutes until fragrant and lightly golden. Remove from heat and set aside to cool. Toasting enhances their crunch and flavor.

6. Cook the flank steak.

   Heat a heavy-bottomed skillet or cast iron pan over high heat until very hot. Add a light coating of oil to the pan if needed. Place the seasoned flank steak in the hot skillet and sear undisturbed for about 4–5 minutes to develop a deep brown crust. Flip the steak and sear the other side for another 4–5 minutes for medium-rare (cook an extra 1–2 minutes per side if you prefer medium). Use an instant-read thermometer if you like: 125–130°F for medium-rare, 135°F for medium.

7. Rest and slice the steak.

   Transfer the steak to a cutting board and allow it to rest for 8–10 minutes. Resting lets the juices redistribute for juicier slices. After resting, slice the flank steak thinly against the grain into bite-size strips.

8. Assemble the salad.

   In a large bowl, combine 8 cups of spring greens, 1 mango (seeded, peeled and chopped), 1/2 sweet onion (diced), and 2 tablespoons freshly chopped cilantro. Toss gently to mix.

9. Dress and toss.

   Pour the desired amount of roasted chili mango vinaigrette over the salad and toss until the greens are evenly coated. You may not need the entire batch of dressing—start with half and add more to taste. Arrange the sliced flank steak on top of the dressed greens. Scatter the toasted cashews over everything for crunch.

10. Serve.

    Serve the salad immediately while the steak is still slightly warm. A final squeeze of lime or an extra sprinkle of chopped cilantro adds a bright finish. Enjoy!

Make it a meal

This Thai-Style Steak Salad with Roasted Chili Mango Vinaigrette pairs beautifully with a simple side of jasmine rice or coconut rice to soak up the dressing. For a lighter pairing, serve with crisp cucumber slices or a small bowl of steamed edamame sprinkled with flaky salt.

Storage

Store any leftover vinaigrette in an airtight container in the refrigerator for up to 3 days. The vinaigrette may separate as it chills—shake or blend briefly before using. Leftover sliced steak can be kept in the fridge for 2–3 days; keep the steak and the dressed greens separate to preserve texture.

Troubleshooting

• If the steak is tough, be sure to slice thinly against the grain. That simple step makes a major difference.
• If the vinaigrette tastes flat, add more lime juice or a pinch of salt to brighten it up.
• If the dressing is too spicy, balance it with an extra tablespoon of brown sugar or more coconut milk.

Final thoughts

This Thai-Style Steak Salad with Roasted Chili Mango Vinaigrette is all about contrasts—the charred, savory steak against juicy mango and crisp greens, with a dressing that’s creamy, tangy, and slightly smoky. It’s a crowd-pleaser that feels special without taking over your evening. Once you make this salad, it will likely become one of those recipes you return to whenever you want something fresh, flavorful, and memorable.

Quick printable checklist

• 1 1/2 pound flank steak — seasoned with 1 teaspoon salt and 1 teaspoon pepper
• Vinaigrette — roast 1 mango; blend with 3/4 cup light canned coconut milk, 1 tbsp sesame oil, 4 garlic cloves, 2 tsp grated ginger, 2 tbsp brown sugar, 3 tbsp chopped cilantro, 1/3 cup sweet chili sauce, 1/4 tsp chili powder, juice of 2 limes, 1 tbsp white vinegar, 1/2 cup olive oil, pinch salt and pepper
• Salad — 8 cups spring greens, 1 chopped mango, 1/2 sweet onion diced, 2 tbsp chopped cilantro, 1/3 cup toasted cashews
• Cook steak, rest, slice against the grain, dress the greens, top with steak and cashews

Enjoy your vibrant, flavorful Thai-Style Steak Salad with Roasted Chili Mango Vinaigrette—an easy way to bring sunshine, texture, and sizzle to your dinner table.