Me and this whole roasted fruit thing. It’s out of control.

And the salads! I can’t stop.

Not gonna complain though. Well, yes, it’s me… so of course I’ll complain. But this salad thing is so good for me and especially ones like these that don’t include cheese and chips. It’s a whole new world.

(with cheese and chips on the side.)

So here’s the deal: I’m annoyed it’s Monday. On top of having to come home from Nantucket last night (even if it was work, it was still lots of fun play) which is my new favorite place in the universe, our flight was delayed and we got home late and oh my good gosh I found a freaking gray hair last week.* YES. Like my first gray hair ever. I forgot about it since we were in a rush leaving, but I’m 98% sure it was a gray hair.

It’s kind of tricky because I’ve trashed up my hair enough that some old blonde highlights shine through. It possibly COULD have been a little light blonde hair, maybe so given that it’s June and I’ve spent a hot minute in the sun.

But no. It was almost definitely gray and I’m 30 and my life is over. And it’s Monday.

The only saving grace here today is that my BFF (facebaby’s mom) had twins over the weekend (of course I was gone) and before locking myself in a room for the next four days to work, I’m going to purchase an obnoxious amount of carbs and go watch these two little infants hug it out. No seriously. I am dying over the fact that twins snuggle and cuddle and love each other up once they’re born.

So now that I’ve whined about my entire life with you this morning, I shall tell you about this salad. It seems that the only way I am capable of preparing steak is if I use filet or flank steak. I took the marinade from these healthy thai steak tacos and used it for the meat, prepped a salad with tons of salty cashews, then roasted the heck out of some mangos until they were caramely and pureed them into a dressing. Like many of the recent salads I’ve shared, the ingredient list appears to be long but it’s still simple and worth it. Just takes a tiny bit of thought ahead of time.

And a big appetite.



Thai Steak Salad with Roasted Chili Mango Vinaigrette

Yield: serves 4 with some steak leftovers

Prep Time: 2-24 hours

Cook Time: 35 minutes


1 1/2 pound flank steak
1 teaspoon salt
1 teaspoon pepper
3/4 cup light (canned) coconut milk
1 tablespoon sesame oil
4 garlic cloves, minced or pressed
2 teaspoons freshly grated ginger
2 tablespoons brown sugar
3 tablespoons freshly chopped cilantro
1/3 cup sweet chili sauce

roasted chili mango dressing
1 mango, seeded, peeled and cubed
1/4 teaspoon chili powder
1 teaspoon olive oil
1/2 cup olive oil
the juice of 2 limes
1 tablespoon white vinegar
a pinch of salt and pepper

8 cups of spring greens
1 mango, seeded, peeled and chopped
1/2 sweet onion, diced
2 tablespoons freshly chopped cilantro
1/3 cup cashews


To prep steak, whisk together marinade ingredients (the coconut milk through the chili sauce) in a large bowl. Season the steak with salt and pepper then add to a large baking dish or ziplock bag. Pour marinade over top and refrigerate for 2-24 hours.

To make the dressing, preheat the oven to 400 degrees F. You can do this ahead of time or right before you make the steak if you choose to use the oven. Place chopped mango, chili powder and teaspoon of olive oil on a baking sheet and toss. Roast for 20 minutes until just golden and caramely.

In the bowl of your food processor (or blender), add roasted mango, lime juice, vinegar and a sprinkle of salt and pepper. Stream in olive oil with the processor going until the dressing comes together. This can be stored in the fridge for a few days.

When you're ready to make the salads, cook the steak however you'd desire - I either grill it or broil it. To broil, I place the rack directly underneath the broiler. The steak is usually slightly less than 1 inch thick, so I broil about 5 minutes per side for medium to medium-well steak. Let it rest before slicing against the grain into strips.

To assemble the salads, combine greens with mango, onions, cilantro and sprinkle of salt and pepper. Add steak and cashews over top, then drizzle on dressing.

[steak marinade came from these healthy thai tacos]

*well aware: real life is much worse. just keep my gray hair a secret.

share:    Pin It    

61 Responses to “Thai Steak Salad with Roasted Chili Mango Vinaigrette.”

  1. #
    ashley - baker by nature — July 1, 2013 @ 6:53 am

    Roasted fruit is my life right now! This salad needs to get over here this minute!

    P.S. Leaving Nantucket is ALWAYS hard. I go through withdraw for daaaaays! xo


  2. #
    Liz @ Tip Top Shape — July 1, 2013 @ 6:53 am

    I’m sure it was just a blonde hair!!! And this salad looks delish!


  3. #
    Jennifer @ Peanut Butter and Peppers — July 1, 2013 @ 6:53 am

    Dam, your salad looks good!!! I’m made at myself because I went to TJ’s yesterday and I meant to buy flank steak! I think I”ll go again, because your salad looks incredible! I love all of the flavors in it!!! Awesome recipe!!!


  4. #
    Belinda @themoonblushbaker — July 1, 2013 @ 7:07 am

    I love grilled fruit! In Australia we are very found of sweet.salty condiments on our salads! I might not be the biggest fan of steak but this sauce does work on everything. I bet you could put a twist on Californian style salad by adding a bit of avo too.


  5. #
    sally @ sallys baking addiction — July 1, 2013 @ 7:33 am

    I enjoyed seeing all of your pictures of Nantucket Jessica! So beautiful. I’d love to travel there someday. Gray hair? Brush off your shoulders – you’re 30 years YOUNG. There’s always sprinkles, thai steak mango salads (yum!), and margaritas to be happy about. :)


  6. #
    Erin | The Law Student's Wife — July 1, 2013 @ 8:05 am

    You just put summer in a bowl! I’m going to the Cape in August, and feel so excited. Can’t wait to live Americana, and maybe even come home to this lovely salad.


  7. #
    Tieghan — July 1, 2013 @ 8:05 am

    Please, gray hairs! No way, girl you are drop dead beautiful and you have fun years a head! Trust me you’ll make whatever age you are fun! So jealous you get to see tiny newborns todays. They are the most precious and adorable when they are so tiny! Take pictures!
    Okay and this salad! Oh man! Seriously in love the with the roasted mango! LOVE LOVE LOVE!


  8. #
    chelsy — July 1, 2013 @ 8:09 am

    Don’t panic! I found a gray-ish hair a couple of weeks ago near my scalp area and might* have had a minor heart attack. I figured it was some blonde highlights resurfacing from long ago, but u bet I totally pulled that sucker out in a heartbeat. :) BTW, you make salads look amazing…especially with steak. Now I want steak for breakfast ;)


  9. #
    steph@stephsbitebybite — July 1, 2013 @ 8:34 am

    My first gray came during pregnancy…I hadn’t even had the babe yet and he was already giving me grays…and I couldn’t die it away [bad for baby]. Kill me. But let me eat this salad first!


  10. #
    Rachel Cooks — July 1, 2013 @ 9:06 am

    I love steak salad because it’s salad (healthy, of course), but it’s steak! Everyone wins. This one looks amazing, love the cashews.

    Congrats to your friend on twins! And good luck to her, too! LOL. Make her lots of cupcakes.


  11. #
    Kinsey — July 1, 2013 @ 9:23 am

    Traditional Thai cooking has this awesome tip for knowning when the steak is ready to flip: on a hot girll, once the steak has beads of water on the top side, flip it! It works perfectly every time.


  12. #
    Andrea @ Barbells and Buttercream — July 1, 2013 @ 9:25 am

    Yay! You promised Thai Salad and you delivered. Thanks!!!


  13. #
    Kelley — July 1, 2013 @ 9:30 am

    Pssh, thirty and grey hair? I’m only 22 and I’m going grey. Could be worse, I guess! At least I still have my hair. :)


  14. #
    Averie @ Averie Cooks — July 1, 2013 @ 10:17 am

    The roasted chili mango dressing sounds like something I get at TJs, well they have a mango chutney AND there’s a red pepper/hot pepper jelly. I mix the two sometimes. I just need to make your version!


  15. #
    Angela @ Eat Spin Run Repeat — July 1, 2013 @ 10:48 am

    Ooohhh gawwwwwd, you’re killing me! Thai AND roasted fruit AND salad? I think you kinda just made my week. ;)


  16. #
    Kristi @ Inspiration Kitchen — July 1, 2013 @ 10:52 am

    This salad looks amazing! Now, I know exactly what I’m having for lunch!


  17. #
    Maria — July 1, 2013 @ 11:16 am

    This looks insanely good! I love the fruity mango contrasting with the meat :)


  18. #
    dixya| food, pleasure, and health — July 1, 2013 @ 11:21 am

    honey roasted peaches ruled my weekend..and dont fret about grey hair dear – i thought my life was oven when I was in my early 20s..


  19. #
    Kevin (Closet Cooking) — July 1, 2013 @ 11:24 am

    What a tasty salad! I am really liking that dressing!


  20. #
    Ashley @ Wishes and Dishes — July 1, 2013 @ 11:25 am

    This looks amazing!! I’m 30 also and have gray hairs…and they are very obviously because I have dark hair. Ugh!


  21. #
    Colette (Coco) — July 1, 2013 @ 12:05 pm

    Don’t let that li’l gray hair bother you. Think of it as an achievement for all your years of fun and experiences.
    I have thousands of them!

    Roasting is the best. I roast poblanos right on my stovetop!
    This dressing looks crazy.


  22. #
    Amy Clarke @ The Savvy Kitchen — July 1, 2013 @ 12:07 pm

    This sounds delicious! Just wanted to let you know that I’m hosting a Giveaway…hope you enter!


  23. #
    Marcie — July 1, 2013 @ 12:27 pm



  24. #
    Marcie — July 1, 2013 @ 12:28 pm

    This salad has all of my favorite flavors! It looks so delicious and refreshing.


  25. #
    Moni Meals & Fitness — July 1, 2013 @ 12:29 pm

    wow! That dressing sounds just killer. Great salad recipe Jessica!!


  26. #
    Marie @ Little Kitchie — July 1, 2013 @ 12:51 pm



  27. #
    Jenni — July 1, 2013 @ 2:11 pm

    I’m not eating meat right now, but that dressing sounds heavenly. I’m usually not the biggest fruity salad dressing lover, but this one definitely sounds like it would be an exception. How could roasted mango NOT taste amazing?!


  28. #
    Lisa — July 1, 2013 @ 2:46 pm

    This looks to die for. I might use some shrimp I need to cook in place of the pork!


  29. #
    Heather of Kitchen Concoctions — July 1, 2013 @ 5:26 pm

    I want…. no…. I need this salad in my life asap!


  30. #
    Georgia @ The Comfort of Cooking — July 1, 2013 @ 6:15 pm

    OMG, yes! This is amazing!


  31. #
    Dana Ivy — July 1, 2013 @ 7:49 pm

    I hear you about the it’s being Monday annoyance, girl! And ughh to gray hairs. I just started getting wrinkles and that sucks just as much!

    As usual, the salad looks uhmazeee.

    Dana Ivy – Check out my blog!


  32. #
    Elizabeth H — July 1, 2013 @ 8:05 pm

    I’ve had grey hairs since I was 14! You’re lucky!


  33. #
    Megan — July 1, 2013 @ 9:45 pm

    1. This salad looks SO GOOD.
    2. I don’t get gray hairs, I get WHITE hairs. LIke straight up WHITE. It’s not cute.


  34. #
    Ross @ TheFaceBaby — July 1, 2013 @ 9:51 pm

    Gah! I can’t even start with how much I want to run home right now just to squeeze those little buggers’ faces. How amazingly cuddlicious were they today? Wait, don’t tell me, or I literally will just start running east shouting their names.

    Oh well, I guess I’ll just shove my face with this steak for 25 days while I wait for my airplane to arrive. Healthy compromise.


  35. #
    natalie @ wee eats — July 1, 2013 @ 11:10 pm

    mondays are seriously the WORST, right? the WORST! and you’re totally not helping me cope with my rapidly-approaching 30 years on earth … i already say i’m 30 just so that it won’t hurt so bad when i actually turn 30… it hurts my feelings. like bad.

    and omg this salad looks so good and flank steak is pretty much the most versatile steak ever, it’s great for tacos and salads and even with some potatoes on the side. totally adding this to my list of “things to eat” . lovin it.


  36. #
    Kayli Schattner — July 1, 2013 @ 11:39 pm

    Yum! This looks like a recipe my boyfriend and I would love- any substitutes for the cashews?? I’m allergic and would love to find another option! x


  37. #
    Ashley — July 1, 2013 @ 11:48 pm

    I feel your pain on the grey hair. I’m not yet 30, but have had a few terrifying pure white strands. Gulp. Worst part? My male coworker pointed out the very first one to me. With a lot of gleeful laughter. Argh!


  38. #
    Barb | Creative Culinary — July 2, 2013 @ 6:13 am

    I couldn’t sleep so decided to check email. Now I’m starving for this salad…I simply love it.

    And stop with the talk of being old. You aren’t even close!!


  39. #
    Emily @ Life on Food — July 2, 2013 @ 6:14 am

    Yum.Yum. I had mangos for the first time in like forever. So good. What was I thinking? Now I have to get as many as possible.


  40. #
    Sophie — July 2, 2013 @ 7:54 am

    I think that Monday was coloring your view – it’s totally blond!

    Also, coconut milk + anything hot and spicy = awesome win. It’s hugely popular in Thailand. One of my best friends is always making these fantastic Thai soups, and they almost always include mushrooms, coconut milk, and chilis.


  41. #
    Alyssa — July 2, 2013 @ 9:33 am

    That salad looks fantastic!! Thanks for sharing!


  42. #
    Allison @ bakingyear — July 2, 2013 @ 12:08 pm

    NO WAY!!! Jessica, I had this salad at a restaurant in Florida about a year ago and fell in LOVE with it. At the time I wrote down the ingredients on my phone, but I’ve since switched phones and lost the ingredient list. Thank you for bringing it back onto my radar!!! Fantastic photos and I know I’ll be trying this recipe asap!


  43. #
    Ashley @ Wishes and Dishes — July 2, 2013 @ 12:39 pm

    That dressing looks fantastic! Great recipe…once again!


  44. #
    Larry — July 2, 2013 @ 2:16 pm

    Dude. Seriously. I love me a salad… but these you’ve been posting lately… they make my salads look like chopped liver. AMAZING. I want one for lunch. And probably dinner (with some chips and salsa on the side because OMG why not?).


  45. #
    Nessa — July 2, 2013 @ 7:31 pm

    That steak is calling my name!!!!


  46. #
    Kelly M. — July 3, 2013 @ 9:40 am

    I found a grey hair a few months ago and ripped it out with extreme prejudice, hoping that would be the end of that. It grew back. I’m now obsessively examining my hair for more of the little buggers and wondering if there are any showing in the back where I can’t see them and is my hair getting thinner and is it changing texture and omg what am I going to do… I’ve never colored (or permed or highlighted or lowlighted or anything else) my hair and always swore I wouldn’t but that resolve is quickly crumbling…


  47. #
    Emily — July 3, 2013 @ 7:33 pm

    Made this for dinner tonight and it was awesome!! I followed the recipe to a T (which is very unusual for me) except that I used target’s coconut lime cashews. Yum!


  48. #
    Ashley — July 27, 2013 @ 12:45 pm

    I’m a big fan of fruit in main courses, and roasting it makes it even more elegant! This looks like a wonderful salad!


  49. #
    Super Gyros — August 30, 2013 @ 11:40 am

    Hey! Would you mind if I share your blog with
    my facebook group? There’s a lot of people that I think would really appreciate
    your content. Please let me know. Cheers


  50. #
    Taylor — August 30, 2013 @ 11:43 am

    When someone writes an post he/she keeps the idea of a user in his/her brain that
    how a user can understand it. Thus that’s why this article is great.



  1. Pingback: Thai Steak Salad with Roasted Chili Mango Vinaigrette | SteakMe

  2. Pingback: DInner Ideas for the week!

  3. Pingback: Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing | How Sweet It Is

  4. Pingback: Marinated Flank Steak Salad with Feta and Arugula

  5. Pingback: Healthy Grilled Chicken Salad with Quinoa and Orzo Pasta | Foodness Gracious

  6. Pingback: Forget The Bottle! 12 Salad Dressing Recipes You Can Make Yourself | Amazing World - News

  7. Pingback: Put out of your mind The Bottle! 12 Salad Dressing Recipes You Can Make Your self - Amazing World - News

  8. Pingback: jess bilski_BLOG | Food for 2015

Leave a Comment

Current ye@r *