Cuban Flank Steak with Lime and Fresh Mango

Cuban Flank Steak with Lime and Fresh Mango

Cuban Flank Steak with Lime and Fresh Mango

Melissa Clark’s Grilled Skirt Steak with Orange, Oregano and Fresh Mango

1 tsp. lime zest, finely grated

2 T. fresh lime juice

1/2 tsp. orange zest, finely grated

1/4 C.(s) fresh orange juice

2 T. olive oil

2 large garlic clove(s)

1 1/2 T. fresh oregano, packed

1 1/2 tsp. ground cumin

1 1/4 tsp. kosher salt

1/2 tsp. black pepper, freshly ground

1 1/2 pound(s) uncooked lean flank steak

2 mangoes, ripe but firm, sliced

2 fresh limes, cut in 8 wedges

In a blender, combine lime zest and juice, orange zest and juice, oil, garlic, oregano, cumin, salt, and pepper; blend until smooth. Reserve 2 T. marinade for serving. Place steak in a wide, shallow bowl; pour remaining marinade over steak and let sit, uncovered, at room temperature while you heat grill (or cover bowl and refrigerate for several hours or overnight). Heat grill (or broiler) to high. Remove steak from marinade, brushing off any solid bits. Grill over direct heat (or under broiler), turning once, until desired degree of doneness, about 5 minutes per side for medium-rare. Thinly slice steak across grain and drizzle with reserved marinade; serve with mango slices and lime wedges.

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