What’s For Dinner?
Bourbon Flank Steak With Mango Ginger Salsa
(First star is lowest, fourth star is highest)
The Asian marinade adds flavor to the steak. The colorful mango salsa gets smoky heat from chipotle chiles. It’s a case of East meets South of the border.
Salsa can be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving. The steak can be cooked inside. First cook on a grill pan over medium-high heat for 3 to 4 minutes per side, then transfer to a 450-degree oven and roast about 5 minutes. -- Elizabeth Lee
Hands on time: 15 minutes Total time: 2 hours and 30 minutes Serves: 4-6
FOR THE STEAK:
1/4 cup reduced-sodium soy sauce
1/4 cup bourbon
2 tablespoons brown sugar
2 teaspoons grated fresh ginger
2 teaspoons sesame oil
1/2 teaspoon red pepper flakes
2 garlic cloves, minced
1 1/4 to 1 1/2 pounds flank steak
FOR THE SALSA:
1 cup diced mango
1/3 cup diced tomatoes
1-2 tablespoons thinly sliced green onions
1 tablespoon fresh lime juice
1/2 teaspoon chipotle peppers in adobo sauce, diced
1/2 teaspoon grated fresh ginger
To prepare the salsa: In a bowl, combine mango, tomatoes, green onions, lime juice, chipotle and ginger.
When ready to cook, preheat the grill. Grill steak, covered, for 6 minutes. Turn and cook for 5 minutes. If desired, using a paring knife, cut a small slit in the thickest part of the meat to check for doneness. (Meat should be rare.) If it requires more cooking, place the thinner end of the steak over indirect heat and cook for 1 to 2 minutes (steak should be slightly less done than preferred; it will continue to cook once it’s removed from the grill). Transfer meat to a cutting board, cover loosely with foil and let rest 5 to 10 minutes. Slice thinly against the grain. -- Adapted from “Gourmet Made Simple” (Fire & Flavor Grilling Co., $19.95)