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Categories:
mangoes red bell pepper sweet onion fresh cilantro kosher salt skirt green onions lemon kosher salt short grain rice water olive oil garlic pinto beans tomatoes kosher salt oregano chili powder cumin red pepper onion powder garlic
Viewed: 30 - Published at: 9 years agoIngredients
- 3 whole Champagne Mangoes, Peeled And Small Diced
- 1 whole Red Bell Pepper, Seeded And Small Diced
- 1 whole Jalapeno, Seeded And Small Diced
- 13 whole Sweet Onion, Small Diced
- 1/4 cups Chopped Fresh Cilantro
- Kosher Salt And Fresh Cracked Pepper To Taste
- 1 whole Lime, Juiced
- 24 ounces, weight Skirt Steak
- Sliced Green Onions, For Garnish
- 1 whole Lemon, Juiced
- Kosher Salt And Fresh Cracked Pepper To Taste
- 1 cup Short Grain Rice
- 1- 1/2 cup Water
- 1 Tablespoon Olive Oil
- 1 clove Minced Garlic
- 15 ounces, weight Can Of Pinto Beans, Strained And Rinsed
- 15 ounces, weight Can Of Plum Tomatoes And Juice
- 2 Tablespoons Kosher Salt
- 1 teaspoon Dry Oregano
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Crushed Red Pepper Flakes
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
Method
- For the salsa: In a non-reactive bowl, combine prepared mango, bell pepper, jalapeno, onion, cilantro, lime juice and salt and pepper and place in the refrigerator to keep cool.
- For the steak: Season the skirt steak heavily on all sides using the spice blend.
- Reserve a tablespoon of the spice blend for the rice and beans.
- Heat a grill pan or grill over high heat (to 450 degrees to 550 degrees F).
- When grill/pan is hot add the steak and cook for 3 to 4 minutes on each side for a medium rare internal temperature.
- Once cooked, remove steak from the heat and place on a plate, squeeze fresh lemon juice on it and let it rest for 2 to 3 minutes.
- Lastly, slice it on a bias, against the grain and as thinly as you can.
- For the spice blend: Combine all ingredients and thoroughly mix.
- For the rice and beans: Place the rice and water in a pot and bring to a boil.
- Once boiling, put a cap on the pot, turn the heat down to low and simmer for 20 minutes.
- Once the rice is cooked, use a fork to fluff it and set aside.
- In a large saute pan over medium heat, add 1 tablespoon of olive oil.
- Once oil is hot add the garlic and cook for a minute or two until it softens.
- Then add in the cooked rice, beans, tomatoes and 1 tablespoon of the spice blend.
- Saute for 3 to 4 minutes and make sure the tomatoes are broken up.
- To plate: Lay down the rice and beans on a plate.
- Fan (layer) the sliced flanks steak over the rice and beans and top off with a small amount of the mango salsa.
- Garnish with sliced green onions.
