Salsas & sides · CRESPO KITCHEN

Thai-Style Steak and Mango Salad

Sliced steak, mango and cucumber with a lime-chile dressing.

13 min approx.4 servingsFresh mango

Dish photograph: Thai-Style Steak and Mango Salad. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

3 cloves garlic, finely chopped
1 tsp Kosher salt
3 tbsp peanut oil
1 small bib lettuce, washed, leaves torn
1 medium cucumber, diced
1/2 cup fresh cilantro leaves
2 tbsp lime juice
2 tsp chopped, fresh red chili
4 coriander roots, finely chopped
1/2 tsp freshly ground black pepper
12 ounces sirloin steak
1 small firm mango, peeled, pitted and diced
4 large green onions, diced
2 tbsp Asian fish sauce
1 tbsp soy sauce
2 tsp brown sugar

Method

Process garlic, cilantro roots, salt, pepper and 2 tablespoons oil into a rub; coat the steak.
Heat the remaining oil in a heavy skillet. Cook steak, using 3–4 minutes per side as a guide, to a 145°F center. Rest at least 3 minutes before slicing thinly.
Arrange lettuce, mango, cucumber and scallions on a platter with the steak.
Dissolve sugar in fish sauce, soy sauce, lime juice and chile. Spoon over the salad and finish with cilantro leaves.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board