Sweet and spicy. Filling and refreshing. Veggies and meat. This flank steak and mango slaw with scallion oil has it all. While there’s a lot to like about grilled flank steak tossed with crispy cabbage, sweet mango and fresh herbs, it’s the scallion garlic oil that turned out to be the real star of the meal. It gives meat and veggies a spicy kick and addictive garlic flavor you won’t soon forget. It’s a condiment you can pour over all sorts of different salads, as well as seafood, pork and chicken.
Mango adds a sweet flavor to this slaw that nicely complements the spicy dressing and grilled steak, and in this small quantity is worthy of being a sensible vice but… mango is optional if you’re avoiding fruit with a higher glycemic index. A red bell pepper can add color and a little sweetness instead, if you prefer.
Time in the Kitchen: 1 hour
Scallion Garlic Oil:
Marinate steak at room temperature for 30 minutes in the coconut aminos, oil, lime juice, and garlic cloves.
While steak marinates, make the scallion oil. Put the scallions, 2 garlic cloves, sunflower oil and red pepper flakes in a small saucepan over medium heat. Cook, swirling around the oil in pan occasionally, 3 to 5 minutes until the garlic is lightly browned. Take off the heat, add the sesame oil, and let cool.
Heat grill to medium-high heat. Grill the steak for about 6 minutes a side. Depending on the thickness of the steak, it might need additional cooking time with the heat on the grill turned down to medium (or if using a charcoal grill, move the meat away from the hottest part of the grill). Let the steak rest for 5 to 10 minutes before thinly slicing.
In a large bowl combine the mango, carrot, cabbage, basil and cilantro.
Add the strips of steak to the salad bowl. Drizzle in the scallion garlic oil and toss well.