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1
Combine all ingredients for the marinade in a bowl and mix well.
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2
Place steak in a plastic storage bag, add the marinade, remove as much air as possible and refrigerate overnight.
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3
Preheat grill pan over medium-high heat.
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4
Remove steak from marinade bag and remove as much of the marinade as possible.
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5
Reserve 1/2 cup marinade for barbeque sauce.
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6
Season the steak with kosher salt and pepper.
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7
Brush grill pan lightly with canola oil, grill steak for 2 1/2 minutes, rotate on same side 45 degrees (to create grill marks) and grill for another 2 1/2 minutes.
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8
Flip steak and cook for an additional 5 minutes on the other side, rotating 45 degrees after 2 1/2 minutes.
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9
Remove from grill pan and allow the steak to rest for 10 minutes under a foil tent.
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10
Slice steak against the grain as thinly as possible.
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11
To serve, toss salad and optional red onion, tomato and avocado with vinaigrette of your choice and arrange on a serving platter.
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12
Place a heap of fennel slaw in the center of salad, then place sliced meat around the sides (I fold the sliced meat in a slight V shape to show as much of the caramelization of the outside of the meat).
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13
Drizzle meat with barbeque sauce and mango puree carefully ensuring that the sauce gets onto the salad greens and slaw (use more barbeque sauce than mango puree).
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14
2 ripe mangoes, peeled, seeded, and coarsely chopped
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15
1 tablespoon seasoned rice wine vinegar
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16
1 tablespoon chili garlic paste (recommended: Sambal)
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17
1/2 cup marinade reserved from flank steak
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18
Puree mangos in a blender.
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19
Add rice wine vinegar and chili garlic paste and blend until all ingredients are incorporated (the color should be a bright orange-red).
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20
Bring marinade to a boil.
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21
Lower heat to medium-low and reduce to about half (about 10 minutes over medium-low heat).
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22
The sauce can be strained at this point to remove the bits of garlic and ginger (the flavor is slightly less intense but it makes for a nicer presentation).
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23
Add about half of the mango puree (approximately 2/3 cup) and cook for another 2 minutes.
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24
Set aside.
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25
Save the other half of the mango puree for garnish.
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26
1 lemon, juiced (about 2 tablespoons)
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27
1/4 cup extra-virgin olive oil
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28
1 1/2 tablespoons honey
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29
1 teaspoon lemon zest (preferably organic)
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30
1/2 teaspoon salt
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31
1/2 teaspoon black pepper
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32
2 large fennel bulbs
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33
Black sesame seeds, for garnish
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34
Place lemon juice in a bowl and whisk in olive oil to create an emulsion.
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35
Add honey, zest, salt and pepper and whisk until combined; set aside.
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36
Slice fennel very thinly with a mandolin.
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37
Combine fennel and dressing and set aside until ready to serve.
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38
Re-season with salt and pepper, to taste, and sprinkle with black sesame
