Grilled Asian Flank Steak with Mango Salad

Ingredients

• 0.5 cup cilantro leaves 
• 0.5 teaspoon pepper red crushed
• 1 tablespoon fish sauce 
• 1 pound flank steak trimmed
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated peeled
• 1 tablespoon garlic fresh minced
• 2 cups cabbage shredded green
• 0.3 cup green onions thinly sliced
• 3 tablespoons juice of lime 
• 1 tablespoon lower-sodium soy sauce 
• 1  mangos diced peeled
• 0.5 cup mint leaves 
• 1 tablespoon peanut butter reduced-fat
• 3 cups romaine lettuce shredded
• 5 teaspoons sugar divided
• 2 tablespoons water 

Equipment

• bowl
• whisk
• grill
• aluminum foil
• ziploc bags

Directions

1. Preheat grill to medium-high heat.
2. Combine chopped cilantro, 1 tablespoon sugar, and next 4 ingredients (through soy sauce) in a large zip-top plastic bag.
3. Add beef; let stand 15 minutes.
4. Remove beef from marinade; reserve marinade.
5. Place beef on grill rack coated with cooking spray.
6. Drizzle with reserved marinade. Grill 5 minutes on each side or until desired degree of doneness.
7. Remove from grill; cover with foil.
8. Let stand 5 minutes; cut across grain into thin slices.
9. Combine lime juice, 2 tablespoons water, peanut butter, remaining 2 teaspoons sugar, and pepper in a large bowl; stir with a whisk.
10. Add lettuce and next 4 ingredients; toss to coat. Divide salad evenly among 4 plates; top evenly with mango.
11. Serve with beef.