Here are the following ingredients:
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Follow these cooking methods/directions:
Combine soy sauce, oil, vinegar, onions, garlic, gingerroot, sugar and sesame oil in small bowl. Place half of the marinade in large sealable freezer bag, reserving remainder for dressing. Add steak to bag, turning to coat; seal and refrigerate for 30 minutes or up to 2 hours, turning occasionally.
Remove steak from marinade; discard marinade. Pat steak dry with paper towel; season all over with salt and pepper to your taste.
Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ½ to ¾ inch (1 to 2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a cutting board and let rest for 5 minutes.
Salad: Combine mango, tomato, red onion, cilantro and lime juice in a medium bowl. Season with salt and pepper to taste; set aside. Cut endive crosswise into ½ inch (1 cm) slices to separate out the leaves. Add to mixed greens in a large bowl and toss with reserved dressing.
Divide greens among 4 dinner plates. Carve steak across the grain into thin slices; layer steak slices on top of the dressed salad greens. Top each salad with mango mixture.