Skirt Steak with Rice and Beans and Mango Salsa
Grilled Skirt Steak with Fresh Mango Salsa and Latin Rice and Beans
An easy to make Mexican grilled skirt steak with rice and beans and a homemade fresh mango salsa.
Salsa:
- 3 Champagne magoes, peeled and small diced
- 1 red bell pepper, seeded and small diced
- 1 jalapeno, seeded and small diced
- 1/3 sweet onion, small diced
- juice of 2 limes
- 1/4 cup of chopped fresh cilantro
- Kosher salt and fresh cracked pepper to taste
Steak:
- two 12 ounce skirt steaks
- Kosher salt and fresh cracked pepper to taste
- juice of 1 lemon
- Sliced green onions for garnish
Rice and Beans and Spanish Spice Blend:
- 1 cup of short grain rice
- 1 1/2 cups of water
- 1 tablespoons of olive oil
- 1 finely minced garlic clove
- one 15 ounce can of Heinen’s bean blend, strained and rinsed
- one 15 ounce can of plum tomatoes and juice
- 2 tablespoons of Kosher salt
- 1 teaspoon of dry oregano
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of crushed red pepper flakes
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
Serves 4 to 6
Procedures:
- Salsa: Combine prepared mango, bell pepper, jalapenos, onion, cilantro, lime juice and salt and pepper and place in the refrigerator to keep cool.
- Steak: Season the skirt steak heavily on all sides and place on a very hot grill (450° to 550°) and cook for 3 to 4 minuts on each side for a medium rare internal temperature. Once cooked, remove from the heat and place on a plate, squeeze fresh lemon juice on it and let it rest for 2 to 3 minutes. Lastly, sliced on a bias, against the grain and most importantly as thin as you can.
- Spice Blend: Combine all ingredients and thoroughly mix.
- 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, fork it and set aside. In a large hot saute pan with 1 tablespoon of olive oil, caramelize the garlic and 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.
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