Go Back
Homemade Thai-Style Steak Salad with Roasted Chili Mango Vinaigrette. recipe photo
Print Recipe Save it for later

Thai-Style Steak Salad with Roasted Chili Mango Vinaigrette.

A bright Thai-inspired steak salad with a roasted chili mango vinaigrette that balances sweet, tangy, and savory flavors.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 pound flank steak
  • 1 teaspoon salt for seasoning
  • 1 teaspoon black pepper for seasoning
  • 3/4 cup light canned coconut milk for marinade
  • 1 tablespoon sesame oil for marinade
  • 4 cloves garlic minced or pressed, for marinade
  • 2 teaspoons fresh ginger grated, for marinade
  • 2 tablespoons brown sugar for marinade
  • 3 tablespoons fresh cilantro chopped, for marinade
  • 1/3 cup sweet chili sauce for marinade
  • 1 mango seeded, peeled and cubed (for roasting)
  • 1/4 teaspoon chili powder for roasting mango
  • 1 teaspoon olive oil for roasting mango
  • 1/2 cup olive oil for dressing
  • 2 limes juice of 2 limes, for dressing
  • 1 tablespoon white vinegar for dressing
  • salt and pepper a pinch, to taste in dressing and salad
  • 8 cups spring greens for salads
  • 1 mango seeded, peeled and chopped (for salad)
  • 1/2 sweet onion diced
  • 2 tablespoons fresh cilantro chopped, for salad
  • 1/3 cup cashews for topping

Instructions

  • Whisk together the marinade: coconut milk, sesame oil, garlic, grated ginger, brown sugar, chopped cilantro, and sweet chili sauce in a large bowl.
  • Season the flank steak with 1 teaspoon salt and 1 teaspoon pepper, place it in a large baking dish or a zip-top bag, pour the marinade over the steak, and refrigerate for 2 to 24 hours.
  • Preheat the oven to 400°F (200°C). On a baking sheet, toss the cubed mango with 1/4 teaspoon chili powder and 1 teaspoon olive oil.
  • Roast the mango on the baking sheet for about 20 minutes, until slightly golden and caramelized; remove and let cool slightly.
  • In a food processor or blender, combine the roasted mango, juice of 2 limes, 1 tablespoon white vinegar, a pinch of salt and pepper, and process while streaming in 1/2 cup olive oil until the vinaigrette is smooth and emulsified.
  • Cook the marinated steak: grill or broil to your preferred doneness (for a steak around 1 inch thick, broil about 5 minutes per side for medium to medium-well). Let the steak rest 5–10 minutes, then slice thinly against the grain.
  • In a large bowl, toss the spring greens with the chopped mango for the salad, diced sweet onion, 2 tablespoons chopped cilantro, and season with a pinch of salt and pepper.
  • Divide the dressed greens among plates, top with sliced steak and sprinkle with cashews. Drizzle the roasted chili mango vinaigrette over each salad and serve.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Food processor or blender
  • grill or broiler
  • Knife
  • Cutting Board
  • Measuring Spoons & Cups

Notes

  • This steak marinade is adapted from a healthy Thai taco recipe.
  • Marinate the steak at least 2 hours for best flavor.
  • The vinaigrette can be refrigerated for a few days.
  • Slice the steak against the grain for tender pieces.