Korean Beef Mango Salad

from http://soufflebombay.blogspot.com/2010/05/koren-beef-and-mango-salad.html

Korean Beef and Mango Salad

adapted from Gourmet Magazine

Marinade

1/2 cup soy sauce

1/4 cup plain rice wine vinegar

2 TBS sugar

2 TBS minced garlic

2 TBS minced ginger (fresh)

1 1/2 TBS Asian sesame oil

2 tsp Asian chili with garlic sauce

1/4 cup chopped scallions (whites and greens)

Combine all marinade ingredients. Whisk well until fully incorporated.

Separate and use 60% as the marinade for the beef and 40% for the salad dressing.

1 1/2 pounds of skirt steak

1 large or 2 small/medium firm-ripe mangoes, peeled, pitted and cut into matchstick sized pieces.

1 TBS fresh lime juice

1 teaspoon Asian Chili Sauce

Your choice of greens (I like a nice spring mix with some Bibb lettuce mixed in)

Optional - for a bit more fruit to the salad you can also throw in some Mandarin oranges or apple slices (cut into matchstick pieces).

Place the steak and meat marinade in a dish and let sit at room temperature for 30-45minutes. Turning occasionally.

Toss Mangoes (and additional fruit if using) with the lime juice and chili sauce, set aside.

Season the steak(s) with salt and pepper and throw on your very hot grill.

The steak will only take a few minutes due to how thin it is. Flip once.

Let the steak rest for a few minutes then cut crosswise into 1/4 inch slices.

Assemble the salad and drizzle with the dressing and serve.