I made this the other night with drained, canned peaches instead of mango. It was great! A wonderful substitution when there are no ripe mangoes available. I served this with the slaw (made with cabbage) and brown rice and omitted the salad with vinaigrette.
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
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).
2 ripe mangoes, peeled, seeded, and coarsely chopped or one can drained peaches, chopped
1 tablespoon seasoned rice wine vinegar
1 tablespoon chili garlic paste (recommended: Sambal)
1/2 cup marinade reserved from flank steak
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.
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
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