Mango Steak Sandwich

21 ingredients
8 steps

Ingredients

  • Mango marinade
  • 1 mango, mashed
  • juice of 1 lime
  • 2 tablespoons brown sugar
  • 1/2 tablespoon red pepper flakes
  • 1 tablespoon gros sel
  • 1 healthy nub of ginger, sliced
  • 1 lb flank steak
  • sandwich elements
  • 1 small jicama, peeled and cut into batons
  • 1, not too ripe mango, peeled and cut into batons
  • juice of 1/4 lime
  • 2 cobs of corn
  • 1/4 cup Greek yogurt
  • 3 tablespoons grated Parmesan
  • 1.5 teaspoons cayenne pepper (or to your preference)
  • a few handfuls of arugula
  • pinch of sea salt, crack of black pepper
  • 1 tablespoon white vinegar
  • 2 tablespoons olive oil
  • 1 baguette

Directions

  1. 1
    Prepare the marinade: Mix/mash up the marinade mango, lime juice, brown sugar, red pepper flakes, salt and ginger in a big bowl. Make little slits all over the flank steak before submerging it in the marinade.
  2. 2
    Make sure the steak is covered completely. Keep it in the bowl and cover with plastic, or move everything to a large ziplock bag. Refrigerate for about 12 hours.
  3. 3
    Before cooking, allow the steak to return to room temperature. Dab the steak with paper towels, so it isn't so wet. Cook in a lightly oiled cast iron pan, a few minutes per side. Let it rest about 8 minutes before slicing.
  4. 4
    Peel and cut the mango and jicama into small batons. Toss in a small bowl with the juice of 1/4 lime.
  5. 5
    Remove the husks from the corn, and steam the cobs until the kernels are bright yellow. Let them cools slightly, and then remove the kernels with a knife. Empty them into a medium bowl. Add the Greek yogurt, the Parmesan and the cayenne. Stir to combine.
  6. 6
    In a medium bowl, mix a quick dressing with the salt, pepper, white vinegar and olive oil. Add the arugula, and toss to cover evenly.
  7. 7
    Cut the baguette into 4 even pieces, and them slice them in half. Toast the slices if you like.
  8. 8
    Layer the sandwiches: mango/jicama slaw, steak slices, corn and then the salad. These sandwiches pair well with Mexican beer.

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