| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 25 min |
| Inactive: | 30 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 unripe mango, peeled and cut into strips
- Juice of 1 lemon
- 1 teaspoon hot sauce (recommended: Sriracha)
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 1 cup orzo, prepared according to package instructions
- 1 cup roasted red peppers, diced
- 1 cup sundried tomatoes packed in oil, drained and diced
- Zest of 1 lemon
- 1 clove garlic, pureed (very finely minced)
- Kosher salt and freshly ground black pepper
- 1/2 bunch fresh flat-leaf parsley, chopped
- 4 (1/2-pound) fast fry steaks (beef fillet), flattened with a mallet
- 1/4 cup all-purpose flour
- 1/2 bunch fresh sage, stemmed
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- Kosher salt and freshly ground black pepper
Instructions
- For the salad:
- In a bowl toss together the mango strips, lemon juice, hot sauce, sugar, salt, and pepper. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for 30 minutes.
- For the orzo:
- After the orzo has finished cooking, transfer the pasta to a bowl while it is still warm. Add the roasted red peppers, sundried tomatoes, lemon zest, and garlic to the bowl, and toss to combine. Season the orzo with salt, and pepper, to taste and incorporate the chopped parsley, just before serving.
- For the steak:
- Heat a cast-iron pan over high heat. Season the steaks with salt, and pepper, to taste.
- Add the flour to a plate and dredge the steaks, coating both sides in the flour and shaking off the excess. Melt the oil and butter in the pan, and add the sage. Lay the steaks in the hot pan and sear for 30 seconds on each side, and then remove the pan from the heat. Transfer the steaks to a warmed serving platter and serve with the orzo and mango salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 713 |
| Total Fat | 38 g |
| Saturated Fat | 16 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 7 g |
| Sugar | 20 g |
| Protein | 42 g |
| Cholesterol | 121 mg |
| Sodium | 1035 mg |