Grilled Steak with Cabbage-Mango Salad Grilled Steak with Cabbage-Mango Salad

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings





In bowl, whisk together garlic, fish sauce, soy sauce, oil, ginger, brown sugar, lime juice and red pepper flakes. Reserve two- thirds marinade; set aside. Combine steak and remaining marinade in bowl; season with salt and pepper, toss to combine. Let stand at room temperature for 10 minutes.


Meanwhile, in large bowl, combine lettuce, cabbage, carrots, mango and green onions; drizzle with reserved marinade. Season with salt and pepper to taste. Set aside.

In large skillet set over medium heat, sear steak, turning once, until cooked to desired doneness, 8 to 10 minutes for medium-rare. Remove from skillet and transfer to cutting board; tent loosely with foil and let stand for 5 minutes. Thinly slice steak against the grain.

Divide salad among plates and top with sliced steak. Garnish with cilantro, mint and cashews.

Test Kitchen Tip: A steak can be tricky to cook perfectly, so using a thermometer is the only surefire way to know if it is done. For medium-rare, that’s 145°F.

Nutritional facts PER SERVING: about

  • Calories 400
  • Total fat 18 g
  • Saturated fat 6 g
  • Cholesterol 70 mg
  • Sodium 550 mg
  • Total carbohydrate 28 g
  • Fibre 7 g
  • Sugars 20 g
  • Protein 32 g
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Lunch & Dinner

Grilled Steak with Cabbage-Mango Salad