Spicy Serrano Flank Steak with Mango Slaw and Cilantro Lime Rice

This vibrant dish brings together the heat of serrano pepper, the tang of balsamic vinegar and the sweetness of ripe mango for a truly memorable meal. The flank steak is marinated in a bold mixture that caramelizes beautifully when seared, while the cool mango slaw adds a refreshing crunch.

Fluffy basmati rice infused with cilantro and lime makes the perfect base to soak up all the juices. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress with its balance of flavors and textures.

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Ingredients

12 ounce Flank SteakView ingredient guideLike ingredientDislike ingredient

1 unit MangoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 bunch CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Serrano PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Halve, peel and thinly slice half the onion. Dice the remaining half. In a small pot, heat ½ tablespoon olive oil over medium heat. Add the diced onion and cook, tossing, for 2-3 minutes until softened. Add the rice and toss to coat, then add 1½ cups water and a large pinch of salt. Bring to a boil, cover and reduce to a simmer for 15 minutes until rice is tender.
2. Meanwhile, peel the mango and slice the fruit around the flat pit. Cut into thin matchsticks. Zest and juice the lime. Chop the cilantro, keeping stems and leaves separate. Mince the garlic. Mince the serrano pepper (remove ribs and seeds for less heat).
3. Make the marinade: In a shallow dish, combine 1½ tablespoons olive oil, balsamic vinegar, garlic and up to half the minced serrano. Season with salt and pepper. Add the steak and flip to coat. Season with salt and pepper. (If time allows, marinate longer.)
4. Make the mango slaw: In a medium bowl, toss the mango, cilantro stems, sliced red onion (to taste) and half the lime zest with the lime juice. Add the remaining serrano pepper.
5. Heat a large pan over medium-high heat. Add the steak and cook 4-5 minutes per side until desired doneness. Let rest for 5 minutes, then thinly slice against the grain.
6. Stir the cilantro leaves and remaining lime zest into the rice.
7. Plate the cilantro rice, top with sliced steak and mango slaw. Enjoy!

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, skirt steak or sirloin work well. Adjust cooking time as needed.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for well-done.

Can I make this dish ahead?

The rice and slaw can be prepared a day in advance. Cook the steak just before serving.