Broiled Flank Steak with Tomato Mango Salsa

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Broiled Flank Steak with Tomato Mango Salsa
Yield:  4-6 Servings

1-1/2 lb Flank steak
1 recipe Beef Marinade (recipe follows)
½ lb  Tomatoes, cut in 1/2 inch dice
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.

Beef Marinade
Yield: Approx. 2 cups

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

1. 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