Skirt Steak with Rice and Beans and Mango Salsa

1. 1

   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.

2. 2

   For the steak: Season the skirt steak heavily on all sides using the spice blend.

3. 3

   Reserve a tablespoon of the spice blend for the rice and beans.

4. 4

   Heat a grill pan or grill over high heat (to 450 degrees to 550 degrees F).

5. 5

   When grill/pan is hot add the steak and cook for 3 to 4 minutes on each side for a medium rare internal temperature.

6. 6

   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.

7. 7

   Lastly, slice it on a bias, against the grain and as thinly as you can.

8. 8

   For the spice blend: Combine all ingredients and thoroughly mix.

9. 9

   For the rice and beans: Place the rice and water in a pot and bring to a boil.

10. 10

    Once boiling, put a cap on the pot, turn the heat down to low and simmer for 20 minutes.

11. 11

    Once the rice is cooked, use a fork to fluff it and set aside.

12. 12

    In a large saute pan over medium heat, add 1 tablespoon of olive oil.

13. 13

    Once oil is hot add the garlic and cook for a minute or two until it softens.

14. 14

    Then add in the cooked rice, beans, tomatoes and 1 tablespoon of the spice blend.

15. 15

    Saute for 3 to 4 minutes and make sure the tomatoes are broken up.

16. 16

    To plate: Lay down the rice and beans on a plate.

17. 17

    Fan (layer) the sliced flanks steak over the rice and beans and top off with a small amount of the mango salsa.

18. 18

    Garnish with sliced green onions.

* Per serving · 4 servings · Values may vary.