Follow my blog with BloglovinSeared Flank Steak with Mango Slaw – How’s that for a summer dish for you? Look at all those bright colors and the tangy, sweet flavors. Can it just be summer ALL the time? I’m a sunshine girl all the way. Perhaps when that rainy season rolls around again, I’ll just continue to make this dish and pretend it’s June (permanently).
Actually, it’s been a scorcher of a summer here in the Pacific Northwest. And for once in my life, I’m almost saying that I’m ready for the fall… But not really. I think it’s just the fact that we have had 25 days of 90+ degree heat this season, and we have NO AC in our house… Plus, we have bottles and bottles of lovely red wine from our Walla Walla trip that are totally being neglected. I just cannot bring myself to drink a Cabernet when it’s warm outside. And stew… and poutine… and pumpkin flavors… Those things can all make me lean a ‘lil bit more towards fall as well.
But for now – Let us relish in this Seared Flank Steak with Mango Slaw… And chilled wine… And the patio… And shorts and flip flops.
The steak is quick marinated in a balsamic, serrano pepper, garlic mixture, for just 15 minutes. However, feel free to marinate the steak for longer, even overnight. Served with a mango slaw, dressed with lime juice and zest, cilantro, and a few more of those serrano pepper bits, that is just as yummy as it is beautiful. Plus, for the full meal deal, we’re making a lime cilantro rice to go alongside as well.
What fun things are you doing to keep this summer rolling along? Are you ready for fall?
Seared Flank Steak with Mango Slaw
- 12 oz . Flank Steak
- 1 Mango
- 1 Red Onion separated
- 1 Lime juiced and zested (separated)
- 2 Cloves Garlic minced
- 3/4 Cup Basmati Rice
- 1/2 Bunch Cilantro
- 1 Serrano Pepper separated
- 2 T . Balsamic Vinegar
- 2 T . Olive Oil
Remove the ribs and seeds from the serrano pepper and mince. Combine 1 ½ tablespoons olive oil, balsamic vinegar, garlic, and half the serrano pepper in a shallow dish. Add the steak to the dish and flip to coat in the marinade. Season with salt and pepper. Let marinate for at least 15 minutes.
Halve and thinly slice half the onion, and set aside. Dice the remaining half onion.
In a small pot, heat ½ tablespoon olive oil over medium heat. Add the diced onion and cook for 2-3 minutes, until softened.
Add the rice to the onions and toss to coat, then add 1 ½ cups water and a large pinch of salt to the pot. Bring to a boil, cover, lower heat and simmer for 15 minutes, until rice is tender.
Peel and cut mango the mango into thin matchsticks and place in bowl. Zest and juice the lime, and add half the zest (reserving the rest) along will all of the lime juice to the bowl. Chop the cilantro stems and add to the bowl, reserving the leaves. Add the remaining serrano pepper and sliced red onion (to taste).
Cook the Steak:
Heat a large pan over medium-high heat. Add the steak and cook 4-5 minutes per side, until cooked to desired doneness. Set aside to rest for 5 minutes, then thinly slice against the grain.
Stir the cilantro leaves and remaining lime zest into the rice.
- Rosé – The brightness of a dry rosé will really help to span the bridge between the red meat and the tangy slaw. With it’s bright acidity, it will help cut through the richness of the steak and nicely compliment the sweetness of the mango. I chose a 2014 Pinot Noir Rosé from Deponte Cellars in Dundee, Oregon.
- Pinot Gris – With it’s bright citrus flavors and slight acidity, pinot gris will be a great match for the citrus in the mango salad, and the heartiness of the flank steak.
- I like to use a grill pan for searing the steak. It really helps to get those nice grill marks and allows the excess juices to run away from the meat, allowing it to get nicely browned.