Green Mango Salad With Salty-Sweet Grilled Steak

FOR THE STEAK
¼ cup soy sauce, preferably Kikkoman
2 teaspoons fish sauce
1 tablespoon sugar
1 pound flank or skirt steak

FOR THE SALAD
¼ cup fresh lime juice
2 garlic cloves, minced
2 teaspoons sugar
2 Thai bird or other red chilies, chopped, or 2 teaspoons sriracha (Asian chili paste)
2 teaspoons soy sauce
1 teaspoon fish sauce
1 large or 2 small green mangoes (about 1½ pounds), peeled and thinly sliced
2 tablespoons chopped cilantro
1/3 cup torn fresh basil leaves, preferably Asian basil
1 teaspoon finely grated lime zest
2 tablespoons roasted peanuts

1. To make the steak: In a shallow dish, combine soy sauce, ¼ cup water, fish sauce
and sugar. Stir until sugar is dissolved. Add steak and set aside to marinate for about
1 hour, turning occasionally.

2. To make the salad: In a small bowl, combine lime juice, garlic, sugar, chilies, soy
sauce and fish sauce.

3. Drain steak and pat dry. Grill over hot coals (or sear in a very hot pan) until
medium-rare, about 3 to 4 minutes a side, depending on thickness. Let rest 5 minutes,
slice thinly against the grain and reserve.

4. While steak rests, finish the salad: combine mangoes, cilantro, basil and lime zest in
a mixing bowl. Add half the dressing and toss. Add steak and peanuts and toss. Add
more dressing to taste and serve.

Yield: 4 main course servings, 8 appetizer servings.