Chili-Crusted Flank Steak with Mango Salsa
September 15, 2012
Margaux says . . . . .
Suzy recommended this recipe to me a while ago, when she posted the recipe for salmon with mango salsa. I thought mango salsa on steak sounded really interesting, and of course I’ll take any excuse to make steak! This recipe is really delicious, and we will definitely be making it again. I also think it would be fun to make both the salmon and the steak sometime when we have company…a little of both with the salsa sounds really good to me. I served it with one of my favorite side dishes, green rice (see recipe below).
The recipe for the steak rub said that it can be made with toasted dried ancho, pasilla or guajillo peppers, but that regular chili powder would work, too. I used regular chili powder because I thought it would be less spicy for my little guy, and it was what I had on hand. It was very tasty…probably not as tasty as the other, but if it’s what you have on hand, I say go for it.
Prepare a hot charcoal fire or preheat a gas grill on high. You can also make this indoors in your oven’s broiler. If broiling, position the pan 4-5 inches from the heating element.
2 tablespoons ground dried red chili peppers
2 tablespoons cracked black peppercorns
1 1/2 tablespoons ground cumin
1 1/2 tablespoons Kosher salt
1 beef flank steak, about 1 1/2 pounds
Combine the spices in a small bowl and blend thoroughly. Pat the spice mixture onto the entire surface of the steak. Grill or broil for 4-6 minutes per side for medium-rare. Make a small incision to check the center. The interior should be slightly less done than desired as it will continue to cook off the heat. When cooked to desired doneness, remove from the heat and let stand for 5 minutes. Note that this steak should not be cooked more than medium. Thinly slide the steak across the grain and serve immediately topped with mango salsa.
For the salsa:
1 small red onion, chopped, rinsed and drained
1/4 cup fresh lime juice
1 large ripe mango, peeled, pitted and coarsely chopped
1 small red bell pepper, coarsely chopped
1/4 cup coarsely chopped fresh cilantro
1 clove garlic, minced
1/4 cup fresh orange juice
1 fresh jalapeno or other small chili pepper, finely chopped
salt and cracked black peppercorns to taste
Mix together the onion and lime juice in a large bowl and set aside. Prepare the remaining ingredients, setting them aside, then add them all together to the onion mixture. Stir together well. Will keep, covered and refrigerated, for one day.
Cook 1 cup Basmati rice according to directions – you can use white or brown rice. When rice is done and resting, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a Dutch oven. Add 1-2 cloves of garlic, thinly sliced, and sauté 2 minutes, until fragrant. Stir in and cook over medium high heat a total of 5 cups coarsely chopped greens – arugula, spinach, beet tops, watercress, parsley, etc. Cook until just wilted. Stir the rice into the greens and blend well. We usually make double the recipe!