Ingredients
- FOR MARINADE
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar (plain)
- 2 tablespoons sugar
- 2 tablespoons minced garlic
- 2 tablespoons ginger root (minced fresh)
- 1 1/2 tablespoons sesame oil (Asian)
- 2 teaspoons chili (Asian chili-garlic sauce)
- 1/4 cup chopped scallions (whites and greens)
- FOR SALAD
- 1 1/2 pounds beef skirt steak
- 1 to 2 mangoes (1 large or 2 small/medium firm-ripe mangoes, peeled, pitted and cut into matchstick sized pieces)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili sauce (Asian)
- Greens (Your choice, I like a nice spring mix with some Bibb lettuce mixed in)
How to Make
-
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.
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Salad
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Optional – for a bit more fruit to the salad you can also throw in some Mandarin oranges or apple slices (cut into matchstick pieces).
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Step 3: Place the steak and meat marinade in a dish and let sit at room temperature for 30-45minutes. Turning occasionally.
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Step 4: Toss Mangoes (and additional fruit if using) with the lime juice and chili sauce, set aside.
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Step 5: Season the steak(s) with salt and pepper and throw on your very hot grill.
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Step 6: The steak will only take a few minutes due to how thin it is. Flip once.
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Step 7: Let the steak rest for a few minutes then cut crosswise into 1/4 inch slices.
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Step 8: Assemble the salad and drizzle with the dressing and serve.
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Step 9: Enjoy!!
We hope you enjoy this recipe!
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