Thai Salad with Flank Steak

In a bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of fish sauce, half of the crushed garlic, and half of the grated ginger. Coat the flank steak well with this marinade and let it marinate for at least 30 minutes (or overnight in the refrigerator for a more intense flavor).

Preheat the grill or a large skillet to high heat. Cook the steak for 4-6 minutes per side, depending on the desired doneness. Transfer the meat to a cutting board and let it rest for 10 minutes before slicing it thinly, against the grain.

In a large bowl, combine the salad mix with corn, halved cherry tomatoes, chopped cilantro, and basil. Peel the mango and slice it thinly. Peel the avocado and dice it. Add the mango and avocado to the salad bowl.