This summer dinner is a winner! Enjoy pan-seared flank steak with zesty mango salsa on a bed of cilantro lime black bean rice. And the best part? It's ready in just 30 minutes!
Flank steak with mango salsa and cilantro-lime black bean rice
This recipe is a breeze and comes together in just 30 minutes! Start by cooking the rice with chicken broth and salt for 15 minutes. Once it’s done, stir in rinsed black beans, lime juice, and chopped cilantro, and season with salt and pepper. While the rice is cooking, prepare the mango salsa by mixing diced mangos, green onions, cilantro, and lime juice in a bowl. Next, pan-sear the steak seasoned with chili powder, salt, and pepper, then slice it against the grain. Finally, assemble your plates with cilantro-lime black bean rice, top with steak and mango salsa, and sprinkle with more chopped cilantro. Enjoy!
Why I love flank steak cut
Flank steak is one of my favorite cuts of meat - I use it all the time! It’s lean, delicious, and much more wallet-friendly than fancy cuts like sirloin or tenderloin. Some people think it’s tough because it’s low in fat, but that’s actually what I love about it - the leanness of the meat. Just make sure not to overcook it and always slice it against the grain - and your flank steak will be nice and tender. Even though flank steak is a regular in my kitchen, I haven’t shared many recipes featuring it on my blog. That’s partially because I usually stick to my trusty and, you might say, boring pan-sear and veggie combo. But recently, I've been experimenting more with it, and let me present you with my newest creation: pan-seared flank steak topped with mango salsa and served alongside cilantro-lime black bean rice. It’s bursting with flavor and has quickly become a family favorite!
How to cut flank steak so it's tender
Flank steak is a budget-friendly cut because it's super lean, but that’s also what makes it so flavorful and packed with protein. While grilling might not be the best option for this cut, it’s perfect for a quick pan-sear in a skillet, which is exactly what I do in this recipe! If you want to keep your flank steak from being tough and chewy, do not overcook it; and slice it the right way against the grain! Here’s how you can do it:
- Spot the Grain: Look at the steak and find the long strands of fiber running parallel to the length of the meat.
- Slice Against the Grain: Cut perpendicular to these fibers. This breaks them up, making the steak more tender and less chewy.
- Cut Size: Aim for slices about 1 inch wide. They can be as long as you like. Long, thinly sliced flank steak looks great and is easy to handle!
In my recipe, I cook the whole steak first and then slice it against the grain for the perfect, tender bite.
Storage and reheating tips
- Fridge. Store steak with mango salsa in an airtight container in the refrigerator for up to 3 days.
- Freezer. This recipe freezes well! For best results, freeze the rice and beans separately from the steak and mango.
- Reheat in the microwave oven. Reheat gently in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed. If possible, keep the mango salsa separate and do not reheat it.
- Reheat on the stovetop. Heat the leftovers in a large, high-sided skillet on the stovetop on low-medium heat. Add a tablespoon of olive oil to prevent the ingredients from sticking to the bottom of the pan.
Make-ahead tips
This recipe is fantastic for prepping ahead! You can do most of the work a day (or even two!) in advance, making it perfect for a quick weeknight dinner or a fun meal with friends. Here’s how to make this ahead:
- Prepare the mango salsa up to 2 days before and keep it in an airtight container in the fridge.
- Make the cilantro-lime black bean rice up to 2 days ahead, and keep it chilled in an airtight container in the fridge.
- On the day of, all you have to do is cook the steak and assemble it: pan-sear the steak, reheat the rice and beans, and top it all with that zesty mango salsa. Easy peasy!
What to serve with it
Since this flank steak and mango recipe comes with a perfect side dish (cilantro-lime black bean rice), all you need is a great side salad to complete the meal. Here are my top picks:
- Strawberry Mango Salad with Spinach and Pine Nuts
- Apple Spinach Salad with Pecans and Dried Cranberries
- Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing
- Arugula Salad with Lemon Zest, Parmesan, and Balsamic Dressing
Other flank steak recipes you might like
- Flank Steak with Corn, Feta Cheese, and Spinach Sauce
- Flank Steak with Creamy Spinach and Sun-Dried Tomato Orzo
- Garlic Butter Steak with Brussels Sprouts and Butternut Squash
Flank Steak with Mango Salsa and Cilantro-Lime Black Bean Rice
Ingredients
Cilantro-Lime Black Bean Rice
- 2 cups chicken broth or vegetable broth
- 1 cup Jasmine rice uncooked, or use any other long-grain rice
- ¼ teaspoon salt
- 3 tablespoons freshly squeezed lime juice (2 tablespoons if using bottled)
- 15 oz black beans rinsed, drained, from the can
- ½ bunch chopped fresh cilantro
Mango Salsa
- 2 medium mangos ripe, peeled, pitted, and diced
- 4 green onions finely chopped
- ½ bunch chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice or more, to taste
Steak
- 1 lb flank steak
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper to taste
- 3 tablespoons olive oil divided
- chopped fresh cilantro or parsley, for garnish
Instructions
How to make Cilantro-Lime Black Bean Rice
- Add chicken broth, uncooked rice, and ¼ teaspoon salt to the medium-sized saucepan. Bring to a boil. Mix everything well. Reduce the heat to a low boil and simmer, covered with the lid, for about 15 minutes until the rice is cooked through.
- Remove the saucepan from the heat. Rinse and drain black beans several times. Add them to the saucepan with cooked rice.
- Add freshly squeezed lime juice and chopped cilantro and stir. Season with salt and pepper.
How to make Mango Salsa
- Note about mangos. Wash them thoroughly to get rid of any debris. Use ripe mangos. Always peel the mangos. Pit the mangos and dice them into cubes.
- In a medium mixing bowl, combine diced mangos, finely chopped green onions, chopped fresh cilantro, and freshly squeezed lime juice. Toss to combine.
How to sear flank steak
- Season both sides of the flank steak with chili powder, salt, and freshly ground black pepper, rubbing the spices in with 1 tablespoon of olive oil. Adjust seasoning to taste.
- Preheat a large (at least 12-inch) cast-iron skillet over medium heat for about 3 minutes to ensure it’s well-heated. Add 1 tablespoon of olive oil and place the steak in the skillet. Cook for 5 minutes on one side, moving it slightly in the first minute to prevent sticking.
- Flip the steak, reduce the heat to low-medium, and cook for another 5 minutes or longer, depending on your preferred doneness. As a guidance, the meat thermometer should register 130°F for medium-rare, and 145°F for medium in the thickest part of the steak (FDA-recommended safe internal cooking temperature for steak is 145°F).
- Transfer the steak to a large plate and slice it against the grain into thin strips, about 1-inch wide. In the same skillet, add another tablespoon of olive oil and return the sliced steak to the pan. Heat the steak through, coating it with the flavorful juices and spices, for about 1-2 minutes. If your steak is undercooked, cook it to the desired doneness. Season with additional salt and pepper if needed, then remove from heat.
Assembly
- Divide the cilantro-lime black bean rice among 4 large plates (or bowls). Top each with sliced flank steak and mango salsa, and finish with a sprinkle of chopped cilantro.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Definitely easy "steak dinner"! Will make it again.
Thank you, Dan, you're the first one to comment on this recipe - I appreciate it! 🙂