Flank steak with Mango Salsa is a quick and easy recipe I generally make on a weeknight with a side of rice and beans. You could even slice up the cooked steak into cubes and make a burrito bowl out of it! This can all be made start to finish in just 30 minutes. The mango salsa provides a unique twist on the usually tomato-based salsas. Its light fruity flavor provides a nice contrast to the juicy savory steak.
Time Saving Tips
- Get pre-cut mangos from the grocery and dice them up
- Remove the steak from the fridge to raise the internal temperature prior to cooking so the steak cooks faster and more evenly
- If making rice on the side, use an instant pot or rice cooker so you don’t have to watch it while making the steak and salsa
Give It A Rest!
Steaks need to rest for at least five minutes after cooking before you can cut into them. The reason for this is because the juices inside the meat need time to redistribute. If you cut into it immediately after taking off the heat, all the juices pour out onto your cutting board. Steaks also continue increasing in temperature another 10 degrees so it needs that time to get to a desired 135 Fahrenheit for a perfect medium rare.
