Grilled Skirt Steak with Fresh Mango Salsa and Latin Rice and Beans

skirt steak

🥗Healthier: flank steak

💰Cheaper: sirloin steak

Flank steak is leaner and can be more affordable than skirt steak.

mango

🥗Healthier: papaya

💰Cheaper: canned peaches

Papaya offers a similar sweetness and texture, while canned peaches are often less expensive.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and can replace jalapeños for a less spicy option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Add water to short grain rice and bring it to a boil.

Once boiling, cover the rice and let it simmer on low heat for 20 to 25 minutes.

Peel and dice the champagne mangos, red bell pepper, jalapeño, and sweet onion.

In a bowl, combine the diced mango, red bell pepper, jalapeño, sweet onion, lime juice, fresh cilantro, and season with salt and pepper.

Set the salsa aside.

Season the skirt steak on all sides with salt and black pepper.

Place the steak on the grill for 3 to 4 minutes on each side for medium-rare.

Remove the steak from the grill and let it rest.

Squeeze a little lemon juice over the rested steak.

In a pan, heat olive oil and cook garlic until fragrant.

Add the cooked rice to the pan along with the three bean blend and plum tomatoes.

Adjust seasonings as needed.

Slice the skirt steak thinly on a bias, against the grain.

Plate the dish by laying down the rice and beans, topping it with the skirt steak, and finishing with the mango salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary