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1
Prepare the marinade: Mix/mash up the marinade mango, lime juice, brown sugar, red pepper flakes, salt and ginger in a big bowl. Make little slits all over the flank steak before submerging it in the marinade.
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2
Make sure the steak is covered completely. Keep it in the bowl and cover with plastic, or move everything to a large ziplock bag. Refrigerate for about 12 hours.
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3
Before cooking, allow the steak to return to room temperature. Dab the steak with paper towels, so it isn't so wet. Cook in a lightly oiled cast iron pan, a few minutes per side. Let it rest about 8 minutes before slicing.
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4
Peel and cut the mango and jicama into small batons. Toss in a small bowl with the juice of 1/4 lime.
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5
Remove the husks from the corn, and steam the cobs until the kernels are bright yellow. Let them cools slightly, and then remove the kernels with a knife. Empty them into a medium bowl. Add the Greek yogurt, the Parmesan and the cayenne. Stir to combine.
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6
In a medium bowl, mix a quick dressing with the salt, pepper, white vinegar and olive oil. Add the arugula, and toss to cover evenly.
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7
Cut the baguette into 4 even pieces, and them slice them in half. Toast the slices if you like.
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8
Layer the sandwiches: mango/jicama slaw, steak slices, corn and then the salad. These sandwiches pair well with Mexican beer.
