Grilled Asian Flank Steak with Mango Salad

This is so good. the meat is so tasty and you really don't need a long marinade to get the flavors. I add cucumber, carrots and avocado and sometimes even rice or udon noodles. Love this!

My husband and I thought the meat was delicious, hence the four stars. Neither of us cared for the dressing. We tried it on a bit of lettuce before dressing the salad. The dressing was too tart and too thin for our tastes. I ended up making a simple vinegar and oil dressing using lime olive oil, lemon balsamic vinegar, s & p and a bit of red pepper flakes. I would definitely make this again with my modifications. 

This was absolutely delicious. The marinade was wonderful and the flank steak was surprisingly tender. (It often isn't.) As per other reviewers' suggestions, I marinated it for about 3 hours, and I think even longer would be good. The balance of flavors in the marinade was wonderful, yet did not overwhelm the taste of the meat. We grilled the meat over charcoal, and that bit of smokiness and the light char on the steak were perfect. And the salad was a perfect accompaniment (it would be good with many dishes!). We were both so impressed with how delicious such a simple meal was. Highly recommended!!!

We made this with venison steak and it was super tasty! Great spring/summer salad. 

loved it.

Not a flank steak fan so used some tenderloin I had in the freezer (oh darn!). Otherwise, made it according to instruction, including the mint which we are not fans of. It was amazing. The flavors blend great. It's into the favorites list.

Love, love, love this recipe! Made a few changes for the meat marinade based on what I had in the kitchen (parsley for cilantro, oyster sauce for fish sauce), and added a teaspoon of rice vinegar (personal preference). This meat is amazing! I also marinated it all day, rather than 15 minutes the recipe suggests. Again, I added in rice vinegar in the dressing, as I thought it was a little one note otherwise. Delicious as a salad all-together. Used the marinade for just meat, ate with rice and veggies. So delicious. Plan on trying with chicken soon for kabobs!

Excellent. Used cilantro stems & leaves in the marinade Otherwise made to recipe using trimmed sirloin. Great flavors & colors. Served CL's tomato-poblano soup while the steak rested.

Excellant marinade. I used flat iron steak. It was very tasty and tender. The salad was interesting. I think I will leave it off next time, and there will be many next times.

Fantastic! So delicious! Marinated for an extra 15 minutes! Salad was a delightful change of pace. Served with potatos and onions.

I have fixed this menu twice and got rave reviews from family and guests. Light and delicious.

This recipe is a hit each time I make it for the family. Rather than using regular lettuce for the salad I use bok choy which pumps up the nutrition. I have used the mango salad with other grilled meats.

Amazingly good. I marinated the steak for a couple of hours. Served with mango whole wheat couscous. The whole family loved it and it was so beautiful on the plate, I wouldn't hesitate to serve this at a dinner party for guests.

We all enjoyed this recipe, I really liked the salad and the mint made it!

This is just a fantastic recipe. I highly recommend using the combination of greens the recipe calls for--they make a great salad. The whole think was excellent. One of the best Cooking Light recipes I've made.

Such a flavorful salad. Good filling meal. We used two medium sized steak medallions, and even though it was about half the amount of meat the recipe calls for, I must admit I still made the full recipe for the marinade and dressing. When I taste tested the salad dressing I thought it had too much lime juice, but it disappeared once I added it to the salad. I used just a general bagged salad mix, added some red bell pepper. The mint in the salad was so tasty, might have to do that more often, and the mango gave it a very nice sweetness. Wonderful combo of favors!

Decided to try this, but made a couple of changes. There was not enough dressing to coat and enhance the salad-I ended up added 3-4 T of Trader Joe's Asian Sesame Vinagrette. I did enjoy the mild peanuty flavor of the dressing. Loved the combination of fresh mint leaves and mango! Tangy and so well balanced. Added some sliced English cucumber and a few red onions. The marinade for the flank steak was mild but hit all the right notes. I just don't think I'm a big flank steak fan - will splurge and use tenderloin next time.....and there WILL be a next time!

Fabulous! Easy to make, fresh, and delicious. My husband and daughter loved the beef. I loved the salad. This would make a great meal to serve for a summer BBQ to guests. I didn't make the wontons, but instead made some Thai noodles as a side dish. The only thing I might do different next time is marinate the meet a lot longer- maybe all day.

This is definitely a keeper! I was a little unsure about the peanut butter; however, it was so subtle it was a nice accent to the flank steak and mangoes.