Ordinary flank steak is turned into “WOW” when topped with mango salsa. Enjoy leftover steak as a topper for a dinner salad…that is if you have any extras! Another "MPM Dinners in a Flash!"
1large ripe mangopeeled, cut into slices and chopped
2tablespoonschopped red onion
2tablespoonsfinely chopped jalapenos1-2 or green pepper
1tablespoonchopped cilantro
Juice of 1/2 lime
1/2teaspoonhoneyoptional
Spice Rub
1/4teaspooncinnamon
2teaspoonsground cumin
1/2teaspoononion powder
1/2teaspoongarlic powder
1/2teaspoonpaprika
1/2teaspoonchili powder
1/4teaspooncoarse salt
1 1/2poundsflank steakabout 3/4-inch thick
Olive oil
Instructions
Mango Salsa: In a small bowl, mix together all ingredients. Cover; refrigerate until serving time. Salsa can be made up to 1 day ahead. (Drain excess juice if needed.)
Spice Rub: In a small bowl, combine all ingredients. Spice rub may be stored, covered in a cool place for up to 4 months.
Steak: Lightly brush steak on both sides with olive oil. With your fingers, rub spice mixture into both sides of steak. Lightly oil grill to prevent sticking. Heat grill to medium-high setting. Grill steak for 4 to 5 minutes per side, or till reaches desired doneness. (As steak is thin, be careful not to overcook.) Remove to a plate. Cover; let rest for 5 minutes. Slice thinly across the grain on the diagonal.
Arrange steak slices on a platter. Top with mango salsa.
Notes
Make Ahead and Storage Tips: rub can be applied to meat up to 1 day ahead. Cover and refrigerate. Let stand at room temperature for about 45 minutes before grilling. Store grilled meat covered in the refrigerator for up to 3 days. Cooked meat may also be frozen for up to 4 months. Reheat at 300 degrees F for about 10 minutes just until heated through or meat will become too well done. Store leftover salsa covered in the refrigerator. Use within 1 day.Flank steak can also be broiled for about 4 minutes per side or until reaches desired doneness. Watch carefully.