Skirt Steak with Rice and Beans and Mango Salsa

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.