A little sweet, a little sour, a little salty, a lot of flavor. This from a New York Times article from a few years back.

GREEN MANGO SALAD WITH SALTY-SWEET GRILLED STEAK

Adapted from Nicole Routhier
Time: 20 minutes plus 1 hour’s marinating
For the steak

1/4 cup soy sauce, preferably Kikkoman
2 teaspoons fish sauce
1 tablespoon sugar
1 pound flank or skirt steak
For the salad
1/4 cup fresh lime juice
2 garlic cloves, minced
2 teaspoons sugar
2 Thai bird or other red chilies, chopped, or 2 teaspoons sriracha (Asian chili paste)
2 teaspoons soy sauce
1 teaspoon fish sauce
1 large or 2 small green mangoes (about 1-1/2 pounds), peeled and thinly sliced, available in Asian markets
2 tablespoons chopped cilantro
1/3 cup torn fresh basil leaves, preferably Asian basil
1 teaspoon finely grated lime zest
2 tablespoons roasted peanuts.

1. To make the steak: In a shallow dish, combine soy sauce, 1/4 cup water, fish sauce and sugar. Stir until sugar is dissolved. Add steak and set aside to marinate for about 1 hour, turning occasionally.

2. To make the salad: In a small bowl, combine lime juice, garlic, sugar, chilies, soy sauce and fish sauce.

3. Drain steak and pat dry. Grill over hot coals (or sear in a very hot pan) until medium-rare, about 3 to 4 minutes a side, depending on thickness. Let rest 5 minutes, slice thinly against the grain and reserve.

4. While steak rests, finish the salad: combine mangoes, cilantro, basil and lime zest in a mixing bowl. Add half the dressing and toss. Add steak and peanuts and toss. Add more dressing to taste and serve.

Yield: 4 main course servings, 8 appetizer servings.