| Level: | Intermediate |
| Total: | 8 hr 42 min |
| Prep: | 10 min |
| Inactive: | 8 hr 10 min |
| Cook: | 22 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon chili garlic paste recommended: Sambal)
- 1 tablespoon lemon zest (preferably organic)
- 2 tablespoons finely minced ginger
- 2 tablespoons finely minced garlic
- 2 tablespoons toasted sesame oil
- 1/3 cup dark brown sugar
- 1/2 cup ponzu (citrus seasoned soy sauce)
- Kosher salt and freshly ground black pepper
- 1 pound flank steak
- 1 teaspoon canola oil
- Ginger Mango Barbeque Sauce, recipe follows
- Fennel Slaw, recipe follows
- Radicchio, romaine, frisee or mixed baby greens, for serving
- Your favorite vinaigrette, for salad
- Sliced red onion, tomato and avocado, for serving, optional
- Sliced red onion,tomato and avocado, for serving, optional
- 2 ripe mangoes, peeled, seeded, and coarsely chopped
- 1 tablespoon seasoned rice wine vinegar
- 1 tablespoon chili garlic paste (recommended: Sambal)
- 1/2 cup marinade reserved from flank steak
- 1 lemon, juiced (about 2 tablespoons)
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons honey
- 1 teaspoon lemon zest (preferably organic)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large fennel bulbs
- Black sesame seeds, for garnish
Instructions
- Combine all ingredients for the marinade in a bowl and mix well. Place steak in a plastic storage bag, add the marinade, remove as much air as possible and refrigerate overnight. Preheat grill pan over medium-high heat. Remove steak from marinade bag and remove as much of the marinade as possible. Reserve 1/2 cup marinade for barbeque sauce. Season the steak with kosher salt and pepper. Brush grill pan lightly with canola oil, grill steak for 2 1/2 minutes, rotate on same side 45 degrees (to create grill marks) and grill for another 2 1/2 minutes. Flip steak and cook for an additional 5 minutes on the other side, rotating 45 degrees after 2 1/2 minutes. Remove from grill pan and allow the steak to rest for 10 minutes under a foil tent. Slice steak against the grain as thinly as possible. To serve, toss salad and optional red onion, tomato and avocado with vinaigrette of your choice and arrange on a serving platter. Place a heap of fennel slaw in the center of salad, then place sliced meat around the sides (I fold the sliced meat in a slight V shape to show as much of the caramelization of the outside of the meat). Drizzle meat with barbeque sauce and mango puree carefully ensuring that the sauce gets onto the salad greens and slaw (use more barbeque sauce than mango puree).
- Puree mangos in a blender. Add rice wine vinegar and chili garlic paste and blend until all ingredients are incorporated (the color should be a bright orange-red). Bring marinade to a boil. Lower heat to medium-low and reduce to about half (about 10 minutes over medium-low heat). The sauce can be strained at this point to remove the bits of garlic and ginger (the flavor is slightly less intense but it makes for a nicer presentation). Add about half of the mango puree (approximately 2/3 cup) and cook for another 2 minutes. Set aside. Save the other half of the mango puree for garnish.
- Place lemon juice in a bowl and whisk in olive oil to create an emulsion. Add honey, zest, salt and pepper and whisk until combined; set aside. Slice fennel very thinly with a mandolin. Combine fennel and dressing and set aside until ready to serve. Re-season with salt and pepper, to taste, and sprinkle with black sesame
Reviews
All Time Favorite Flank Steak Recipe. DELICIOUS!! In a burrito or salad
This is the best summer steak recipe ever!!! Its nice to grill something so different when it comes to steaks. Great for a festive night! One thing I would change is keep the Mango Puree seperate – do not add the BBQ – the 2 seperately are a great contrast. Also, I served with Chinese Slaw (cabbage/ramen ect) much easier! YUMMY!
I have made this twice, and it came out great both times. It takes a little while to prepare (from what I remember), but well worth it. You will have extra mango bbq sauce, but it goes well with chicken and fish as well.
This was a great steak. I prepared according to recipe with only a few alterations. I did not have the Sambal so I just used a regular spicy chilli sauce. I served the steak with a salad, garlic mashed potatoes and crusty rolls. I’m not a big fan of fennel. This was an excellent recipe and the barbeque sauce for this is amazing. I might try to use this marinade with grilled chicken next time.
Very delicious recipe and simple.. One thing that I didn’t like was the numerous amount of sauce that I thought can be reduced to quarter of it. The other half mango puree was also not really needed, that way you can save the mango for something else. It was already great with the bbq sauce itself. Other than that, it was worth it to try this.
excellent just wish that instead of chili paste a milder ingredient like achiote paste could have been used
cool recipe
This dish was excellent. So many layers of flavors and fun to play with and make adjustments to create new flavor layers!
It was a huge hit with my dinner guests! A great summer salad!
It was a huge hit with my dinner guests! A great summer salad!
Thanks to the creator for making me look good!
When I saw this dish prepared, I knew I had to try it. The flavors worked so well together with just the right amount of sweet & heat. I grilled the flank steak on a charcoal grill instead of in a grill pan and loved it. My husband thought the presentation was just lovely, too. I’ll definitely make this again and plan to serve it for guests soon.