Thai flank steak salad with mango and avocado

First, prepare the marinade: in a bowl, combine half of the soy sauce (2 tbsp), half of the sesame oil (1 tbsp), the oyster sauce, half of the crushed garlic (2 cloves), and half of the chopped ginger (1 tsp). Rub the flank steak thoroughly with the marinade, then let it marinate for at least 30 minutes (or even overnight in the refrigerator).

Preheat the grill or a pan to high heat. Cook the steak for about 4-6 minutes per side until it reaches the desired doneness. Remove the meat and let it rest on a cutting board for about 10 minutes, then slice it thinly against the grain.

In a large bowl, toss the salad mix with the corn, halved cherry tomatoes, chopped cilantro, and basil. Peel and slice the mango, also peel and dice the avocado, then add them to the salad.