• Using paper towels, pat 1 lb. flank steak dry and season on both sides with a big pinch of salt and pepper.
• In a large cast iron skillet or over a grill, cook steak until desired doneness. Let rest and slice against the grain.
• In the meantime, toss together the Asian Salad Kit in a large bowl, leaving out any crunchy topping (crispy noodles or peanuts that came with the kit)
• To the same bowl, add ½ pint of halved tomatoes, 1 diced avocado, and 1 diced mango to the kit.
• Top with steak and toss to fully coat in the dressing finishing with the crunchy toppings.

SERVING SUGGESTIONS

• To complete the meal, serve with a side of Jasmine rice.

SWAP SUGGESTIONS

• Steak: Swap steak for salmon or chicken.
• Vegetarian: Swap steak for cooked Japanese soba noodles. (high in protein and fiber!)
• Salad Kit: I like the Trader Joe’s Peanut & Crispy Noodle Salad Kit, but I’ve used different Asian salad kits when making this recipe and it still turns out great.

PREP AHEAD

• Mango and tomatoes can be diced in advance and stored in an airtight container for up to 5 days.