Korean Beef & Mango Salad
Recipe: #32791
June 28, 2019
Categories: Dinner, Lunch, Beef, Fruit, Mango, Korean, Make-Ahead, Summer, Weeknight Meals, Grilling (Outdoor), Make it from scratch more
"What a delicious way to use skirt steak. Korean flavors at their best!"
Original recipe yields 4 servings
Ingredients
- FOR MARINADE
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- FOR SALAD
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Nutritional
- Serving Size: 1 (341.2 g)
- Calories 514.3
- Total Fat - 28.1 g
- Saturated Fat - 10.4 g
- Cholesterol - 132.7 mg
- Sodium - 2093.4 mg
- Total Carbohydrate - 27.8 g
- Dietary Fiber - 2.7 g
- Sugars - 13.8 g
- Protein - 38.9 g
- Calcium - 133.3 mg
- Iron - 4.9 mg
- Vitamin C - 35.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Marinade
Step 1
Combine all marinade ingredients. Whisk well until fully incorporated.
Step 2
Separate and use 60% as the marinade for the beef and 40% for the salad dressing.
Salad
Step 3
*Optional – for a bit more fruit to the salad you can also throw in some Mandarin oranges or apple slices (cut into matchstick pieces).*
Step 4
Place the steak and meat marinade in a dish and let sit at room temperature for 30-45minutes. Turning occasionally.
Step 5
Toss Mangoes (and additional fruit if using) with the lime juice and chili sauce, set aside.
Step 6
Season the steak(s) with salt and pepper and throw on your very hot grill.
Step 7
The steak will only take a few minutes due to how thin it is. Flip once.
Step 8
Let the steak rest for a few minutes then cut crosswise into 1/4 inch slices.
Step 9
Assemble the salad and drizzle with the dressing and serve.
Step 10
Enjoy!!
Tips & Variations
No special items needed.
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