Korean Beef & Mango Salad
June 28, 2019
"What a delicious way to use skirt steak. Korean flavors at their best!"
- FOR MARINADE
- FOR SALAD
- 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
Combine all marinade ingredients. Whisk well until fully incorporated.
Separate and use 60% as the marinade for the beef and 40% for the salad dressing.
*Optional – for a bit more fruit to the salad you can also throw in some Mandarin oranges or apple slices (cut into matchstick pieces).*
Place the steak and meat marinade in a dish and let sit at room temperature for 30-45minutes. Turning occasionally.
Toss Mangoes (and additional fruit if using) with the lime juice and chili sauce, set aside.
Season the steak(s) with salt and pepper and throw on your very hot grill.
The steak will only take a few minutes due to how thin it is. Flip once.
Let the steak rest for a few minutes then cut crosswise into 1/4 inch slices.
Assemble the salad and drizzle with the dressing and serve.
Tips & Variations
No special items needed.