Celebrate grilling season with this tropical-inspired flat iron steak recipe paired with a side of mango jicama ginger slaw on the side – it’s the perfect meal for your backyard bash, pool party or any and all al fresco entertaining.
Marinade & Steaks:
1/4 cup mango juice
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
2 tablespoons lime zest
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon chili powder
½ teaspoon dried red pepper flakes
Salt to season
1 (1-pound) flat iron steak, trimmed
Fruit Ginger Jicama Slaw:
3 cups peeled jicama that has been julienned, grated or spiralized
1 cup thinly sliced red onion
2 large mangos, peeled and sliced thinly
1 bunch green onions, bulbs and tops
1/3 cup chopped fresh cilantro leaves
2 teaspoons dried red pepper flakes, more or less to taste
½ cup Coleslaw Dressing from Litehouse
¼ cup mango juice
1 tablespoon lime juice
1 tablespoon lime zest
1 tablespoon apple cider vinegar
1 tablespoon fresh grated ginger
1 tablespoon finely minced green onion
1 teaspoon Sriracha red pepper sauce
For Marinade and Steaks:
Combine mango juice, lime juice, lime zest and olive oil in bowl .Whisk in garlic, chili powder and red pepper flakes.. Pour mixture in zip-top plastic bag and add steak, turning to coat. Let marinate for 30 minutes, turning occasionally.
Heat grill to approximately 400 F degrees. Remove steak from marinade; discarding used marinade. Season steak on both sides with salt according to personal preference. Add steak to oiled grates and grill approximately 5 to 6 minutes, before flipping once to cook another 4 to 5 minutes. For medium-rare doneness, remove steak from grill when instant-read thermometer registers 135F degrees. Allow steaks to rest 5 minutes on platter before slicing.
For Dressing and Slaw:
In large bowl, toss together jicama, red onion, mangos, green onions (cross-wise sliced bulbs and length-wise sliced tops), cilantro and dried red pepper. Set aside.
In small bowl, whisk together Coleslaw Dressing, mango juice, lime juice, lime zest, vinegar, ginger, green onion and sriracha. Pour over slaw and stir gently to evenly coat. Serve cold.