Canadian Living 2019-10-01

CANADIAN LIVING OCTOBER 2019 | 93

GRILLED STEAK
WITH CABBAGE-

MANGO SALAD

MAKES 4 SERVINGS

Steak
2 cloves garlic, grated
2 tbsp each fish sauce, soy sauce and
vegetable oil
1 tbsp each grated fresh ginger, brown sugar
and lime juice
¼ tsp red pepper flakes
450 g flank steak
salt and pepper
¼ cup chopped cilantro leaves
2 tbsp chopped fresh mint leaves
2 tbsp chopped cashews

Salad
1 head romaine lettuce, chopped
¼ napa cabbage, thinly sliced
¼ red cabbage, thinly sliced
3 carrots, peeled and
thinly sliced
1 ripe mango, peeled and cubed
3 green onions, thinly sliced

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sauce, soy sauce, oil, ginger, brown sugar,

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and remaining marinade in bowl; season

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Salad Meanwhile, in large bowl, combine

lettuce, cabbage, carrots, mango and green

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steak, turning once, until cooked to desired

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board; tent loosely with foil and let stand for

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PER SERVING about 400 cal, 32 g pro, 18 g total fat (6 g sat.

fat), 28 g carb (7 g dietary fibre, 20 g sugar), 70 mg chol,

550 mg sodium.

ON THE

TABLE IN

30

MINUTES

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.