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Asian green mango salad with cucumbers, scallions, fresh herbs, fried shallots, roasted peanuts and a seared @snakeriverfarms tenderloin steak. Green mangoes (I used the Keitt variety) are unripe and can be sweet, tart, and refreshing–perfect for pickling or salads.
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In a bowl, mix about ½ tsp. sugar with 1 tsp each of soy and fish sauce. Stir well, add steak, turn to coat and let marinate at room temp while you prepare the dressing and salad ingredients. To cook, take steak out of marinade, shake off excess. Heat cast iron or steel carbon pan to medium-high, add a bit of grapeseed oil and when slightly smoking, add steak. Cook all sides (top, bottom, and edges) for about 2 minutes each, 8-10 minutes total for medium rare. Remove from heat and let rest for about 10-15 minutes. Slice steak against the grain.
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Dressing: juice + some pulp of 1 lime, grated/crushed garlic, fish sauce, sugar, 1 sliced Thai bird chili pepper. Adjust proportions according to taste.
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Salad: Toss together a thinly sliced green (unripe) mango, ½ red onion, cucumber, and scallion. Just before serving, gently mix ingredients with dressing. Top salad with sliced steak, tender herbs like cilantro, basil and/or mint, fried shallots, crushed peanuts, sliced bird chili pepper.
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Based on a @saveurmag recipe.
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