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Chef Allen's Celebrates Mango Madness Back to Recipes
Thai Steak and Mango Salad
Textures play a predominant role in this salad, which combines crisp, green mango and tender steak.
Serves 4
  • 3 cloves garlic, minced
  • 10 sprigs cilantro, stemmed (reserve stems)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons peanut oil
  • 12 ounces sirloin steak, trimmed of fat
  • Inner leaves from 1 small Bibb lettuce, washed and dried
  • 1 small, firm, ripe mango, peeled, cut from the pit, and diced
  • 4 large green onions, including light green parts, diced
In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 tbps of oil. Pulse to make a smooth paste. Spread on both sides of the steak. In a large, skillet, cook the steak 3 to 4 minutes on each side for medium rare. Remove from the pan and let cool. Cut the steak into thin strips. Divide the lettuce leaves among 4 plates and arrange the mango, cucumber, green onions, and strips on top. Dressing : In a small bowl, combine the ingredients and stir until the sugar is dissolved. Serve: drizzle salad with dressing and scatter the reserved cilantro leaves over the top.

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