Chef Charles from Hearth 61 at Mountain Shadows Resorts shares a recipe for a delicious steak dinner. 

INGREDIENTS

• 1 1/2 pound of Flank steak

• 1 recipe for Beef Marinade (recipe follows)

• 3/4 pound of tomatoes diced

• 1/2 of jalapeno, stem & seeds removed, chopped

• 1 large mango, peeled, seeded and cut in chunks (about 15 oz)

• 1-2 avocados diced

• 1/4 of a red onion, diced

• 1 tablespoon of apple cider vinegar

• 1 tablespoon of fresh lime juice & zest

• 2 teaspoons of honey

• 2 teaspoons of ginger finely chopped

• 3 tablespoons of cilantro sliced

• 2 tablespoons of mint sliced

• 1 tablespoon of olive oil

• To taste Kosher salt & freshly ground black pepper

• As needed mint sprigs for garnish

For beef marinade

• 2 tablespoons of honey

• 1/4 cup of soy sauce

• 2 cloves of garlic, chopped

• 1 large shallot, peeled and chopped

• 1 teaspoon of mustard powder

• 1 teaspoon of paprika

• 1/2 parsley chopped

• 1/2 tablespoon of oregano chopped

• 1/2 tablespoon of thyme chopped

• 1/2 tablespoon of rosemary chopped

• 1/2 cup of olive oil

INSTRUCTIONS

For beef marinade

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. 

For flank steak

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.

Make the salsa: In a medium bowl combine tomatoes, chili, mango, avocado and red onion.

In a separate small mixing bowl, whisk together the vinegar, lime juice, honey, ginger, cilantro, mint and olive oil; season to taste with salt and pepper.

Pour ginger dressing over tomato / mango mixture and toss gently; check seasoning.

Pre-heat broiler to high. Remove the beef from the marinade, place on a baking pan fitted with a rack and season with salt and pepper on both sides.

Broil approximately 8 minutes on each side; 125 degrees internal temperature for medium rare. Allow to rest at least 10 minutes before slicing.

Slice meat thinly on the diagonal and serve with the tomato mango salad. Garnish with the mint sprigs.

Note: Suggest soaking the red onion in lemon or lime juice for a quick “pickling” effect.

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