Marinated Flank Steak with Tomato Mango SalsaPosted: Updated:
1-1/2 lb Flank steak
1 recipe Beef Marinade (recipe follows)
½ lb Yellow tomatoes, cut in wedges
½ each Serrano chili, sliced thinly (substitute ¼ jalapeno)
1 each Mango, peeled, seeded and diced (about 15 oz.)
2 Tbsp Red onion, finely diced
1-1/2 tsp Ginger, finely chopped
1 Tbsp Olive oil
1 tsp Coriander seed, cracked
1 Tbsp Brown sugar
2 Tbsp Rice vinegar
1 each Green onion, sliced
Optional Cherry or grape tomatoes for garnish (halved or quartered)
As needed Cilantro sprigs for garnish
1. Place the flank steak in a glass or stainless steel container. Pour enough of the marinade over the beef to coat well; cover and allow to marinate in the refrigerator at least 8 hours, up to 24.
2. Make the salsa: In a medium bowl combine tomatoes, chili, mango, red onion and ginger.
3. Warm oil in a small saucepan over medium high heat. Add coriander and cook, stirring until medium brown; about 1 minute. Remove from the heat and carefully stir in brown sugar, vinegar and about ½ tsp. salt.
4. Pour warm spice mixture over tomatoes and allow to stand 30-60 minutes for flavors to develop. Stir in green onion.
5. Pre-heat broiler to high and arrange top rack on second to the highest setting. Remove the beef from the marinade, place on a broiler rack and season with salt and pepper on both sides. Broil approximately 8-9 minutes on each side; 125 degrees internal temperature for medium rare. Allow to rest at least 10 minutes before slicing.
6. Slice meat thinly on the diagonal and serve with the tomato mango salsa. Garnish with the cherry tomatoes and cilantro.
2 Tbsp Honey
1/4 cup Soy sauce
2 cloves Garlic, chopped
1 large Shallot, peeled and chopped
1 tsp. Mustard powder
1 tsp. Paprika
1/2 Tbsp Parsley, chopped
1/2 Tbsp Oregano, chopped
1/2 Tbsp Thyme, chopped
1/2 Tbsp Rosemary, chopped
1/2 cup Olive oil
In a blender, combine honey, soy, garlic, shallots, mustard powder and paprika. On low speed, puree into a paste. With the motor running, add the oil in a stream. Add the herbs and blend briefly. Best if marinated over night.
Yield: 4-6 Servings