I’m deep into the whole roasted fruit phase — and it’s getting out of hand.
And the salads. I can’t stop making them.
Not that I’m complaining. Well, yes I am — that’s my default setting — but these salads are actually great. Especially versions like this one that skip heavy add-ins like cheese and chips. Lighter salads have opened up a whole new world for me.
(With cheese and chips on the side, of course.)
Quick life update: it’s Monday and I’m annoyed. We flew back from Nantucket last night — it was technically work but mostly play — and our flight was delayed, so we got in late. Also, I discovered my first gray hair last week. Yes, my first ever. I noticed it in a rush while packing and I’m about 98% sure it was gray.
To be fair, I’ve messed with my hair enough that some old blonde highlights peek through, and after a lot of sun in June a pale blond strand is possible. But no — it felt like a gray and I’m thirty and apparently the world has ended.
The one bright spot is that my best friend (Facebaby’s mom) had twins over the weekend — of course I was out of town — and before I lock myself away for a long work stretch, I plan to buy an obnoxious amount of carbs and go watch those tiny humans snuggle. Twins holding each other is the cutest thing ever.
Now, about this salad. I find I only cook steak reliably when I use filet or flank, so I borrowed the marinade from my Thai steak tacos and adapted it here. I tossed the steak in a tangy, slightly sweet coconut-sesame marinade, layered a bed of greens loaded with salty cashews, and roasted mango until it was golden and jammy. Then I pureed those roasted mango pieces into a vivid vinaigrette.
Like many of my recent salads, the ingredient list looks longer than it is — everything is straightforward and mostly quick, it just helps to have a little prep time.
And a big appetite.
Seriously — this is ridiculous in the best way.
Thai Steak Salad with Roasted Chili Mango Vinaigrette
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Ingredients
steak
- 1 1/2 pound flank steak
- 1 teaspoon salt
- 1 teaspoon pepper
- 3/4 cup light canned coconut milk
- 1 tablespoon sesame oil
- 4 garlic cloves, minced or pressed
- 2 teaspoons freshly grated ginger
- 2 tablespoons brown sugar
- 3 tablespoons freshly chopped cilantro
- 1/3 cup sweet chili sauce
roasted chili mango dressing
- 1 mango, seeded, peeled and cubed
- 1/4 teaspoon chili powder
- 1 teaspoon olive oil
- 1/2 cup olive oil
- the juice of 2 limes
- 1 tablespoon white vinegar
- a pinch of salt and pepper
salad
- 8 cups spring greens
- 1 mango, seeded, peeled and chopped
- 1/2 sweet onion, diced
- 2 tablespoons freshly chopped cilantro
- 1/3 cup cashews
Instructions
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Whisk together the steak marinade (coconut milk, sesame oil, garlic, ginger, brown sugar, cilantro and sweet chili sauce). Season the steak with salt and pepper, place it in a baking dish or zip-top bag, pour the marinade over the steak, and refrigerate for 2 to 24 hours.
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For the dressing, preheat the oven to 400°F. Toss the cubed mango with the chili powder and 1 teaspoon olive oil on a baking sheet. Roast for about 20 minutes, until the mango is golden and slightly caramelized.
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Place the roasted mango in a blender or food processor with lime juice, vinegar and a pinch of salt and pepper. With the machine running, stream in the 1/2 cup olive oil until the dressing emulsifies. Store in the fridge for a few days if needed.
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Cook the steak to your preference — grill or broil. To broil, place the rack just under the broiler; for a steak about 1 inch thick, broil roughly 5 minutes per side for medium to medium-well. Let the steak rest, then slice against the grain into strips.
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Assemble the salads by combining the greens with chopped mango, diced onion and cilantro. Season with a little salt and pepper, top with steak slices and cashews, and drizzle with the roasted chili mango vinaigrette.
Notes
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*Yes, I know real life has bigger problems. For now, let’s keep the gray hair between us.