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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.
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2
For the steak: Season the skirt steak heavily on all sides using the spice blend.
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3
Reserve a tablespoon of the spice blend for the rice and beans.
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4
Heat a grill pan or grill over high heat (to 450 degrees to 550 degrees F).
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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.
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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.
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7
Lastly, slice it on a bias, against the grain and as thinly as you can.
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8
For the spice blend: Combine all ingredients and thoroughly mix.
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9
For the rice and beans: Place the rice and water in a pot and bring to a boil.
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10
Once boiling, put a cap on the pot, turn the heat down to low and simmer for 20 minutes.
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11
Once the rice is cooked, use a fork to fluff it and set aside.
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12
In a large saute pan over medium heat, add 1 tablespoon of olive oil.
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13
Once oil is hot add the garlic and cook for a minute or two until it softens.
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14
Then add in the cooked rice, beans, tomatoes and 1 tablespoon of the spice blend.
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15
Saute for 3 to 4 minutes and make sure the tomatoes are broken up.
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16
To plate: Lay down the rice and beans on a plate.
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17
Fan (layer) the sliced flanks steak over the rice and beans and top off with a small amount of the mango salsa.
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18
Garnish with sliced green onions.
