Thai Salad with Flank Steak

4 SERVINGS

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INGREDIENTS FOR STEAK

600 g flank steak
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons oyster sauce
2 cloves crushed garlic
1 teaspoon chopped ginger
Freshly ground black pepper

INGREDIENTS FOR SALAD

300 g salad mix (e.g., romaine lettuce, frisée, red chicory)
3 tablespoons corn
250 g cherry tomatoes
1 handful cilantro
1 handful Thai basil
1 ripe mango
1 large avocado (240 g)

INGREDIENT FOR DRESSING

3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon cane sugar
1 tablespoon sesame oil
1 teaspoon grated ginger
2 cloves crushed garlic
1 red chili pepper (chopped)

INSTRUCTIONS

1
First, mix soy sauce, sesame oil, oyster sauce, crushed garlic, and chopped ginger in a bowl. Thoroughly coat the flank steak with this marinade and let it marinate for at least 30 minutes, ideally overnight in the refrigerator.
2
Preheat the grill or pan to high temperature. Grill the flank steak on each side for about 4-6 minutes until cooked to your liking. Then transfer the steak to a cutting board and let it rest for about 10 minutes. Finally, slice it into thin slices against the grain.
3
Mix the salad mix in a large bowl with corn, halved cherry tomatoes, chopped cilantro, and Thai basil. Peel the mango and slice it into thin slices. Peel the avocado and cut it into cubes. Add the mango and avocado to the salad.
4
In a jar or bowl, mix lime juice, soy sauce, fish sauce, brown sugar, sesame oil, grated ginger, crushed garlic, and chopped red chili pepper. Mix thoroughly until the sugar dissolves.
5
Pour the dressing over the salad and gently mix to evenly flavor the salad. Divide the salad onto plates and top with slices of grilled flank steak.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. She also prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.