The Pioneer Woman Tasty Kitchen
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Skirt Steak with Rice and Beans and Mango Salsa

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Level: Intermediate

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Description

An easy to make Mexican grilled skirt steak with rice and beans and a homemade fresh mango salsa.

Ingredients

  • FOR THE SALSA:
  • 3 whole Champagne Mangoes, Peeled And Small Diced
  • 1 whole Red Bell Pepper, Seeded And Small Diced
  • 1 whole Jalapeno, Seeded And Small Diced
  • ⅓ whole Sweet Onion, Small Diced
  • ¼ cups Chopped Fresh Cilantro
  • Kosher Salt And Fresh Cracked Pepper To Taste
  • 1 whole Lime, Juiced
  • FOR THE STEAK:
  • 24 ounces, weight Skirt Steak
  • Sliced Green Onions, For Garnish
  • 1 whole Lemon, Juiced
  • Kosher Salt And Fresh Cracked Pepper To Taste
  • FOR THE RICE AND BEANS:
  • 1 cup Short Grain Rice
  • 1-½ cup Water
  • 1 Tablespoon Olive Oil
  • 1 clove Minced Garlic
  • 15 ounces, weight Can Of Pinto Beans, Strained And Rinsed
  • 15 ounces, weight Can Of Plum Tomatoes And Juice
  • FOR THE SPICE BLEND:
  • 2 Tablespoons Kosher Salt
  • 1 teaspoon Dry Oregano
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Crushed Red Pepper Flakes
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder

Preparation

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.

For the steak: Season the skirt steak heavily on all sides using the spice blend. Reserve a tablespoon of the spice blend for the rice and beans. Heat a grill pan or grill over high heat (to 450° to 550°F). When grill/pan is hot add the steak and cook for 3 to 4 minutes on each side for a medium rare internal temperature.

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

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

For the rice and beans: Place the rice and water in a pot and bring to a boil. Once boiling, put a cap on the pot, turn the heat down to low and simmer for 20 minutes. Once the rice is cooked, use a fork to fluff it and set aside.

In a large saute pan over medium heat, add 1 tablespoon of olive oil. Once oil is hot add the garlic and cook for a minute or two until it softens. Then add in the cooked rice, beans, tomatoes and 1 tablespoon of the spice blend. Saute for 3 to 4 minutes and make sure the tomatoes are broken up.

To plate: Lay down the rice and beans on a plate. Fan (layer) the sliced flanks steak over the rice and beans and top off with a small amount of the mango salsa. Garnish with sliced green onions.

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