Flank Steak with Mango Salsa and Cilantro-Lime Black Bean Rice

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!

Course Main Course

Cuisine American

Keyword flank steak with mango salsa, pan-seared flank steak

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 606kcal

Author Julia

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

US Customary - Metric

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.

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