Time: 20 min.
Complexity: easily
Servings: 4

This recipe uses inexpensive and firmer skirt steak, but when cooked properly, it'll literally melt in your mouth. Rub it with a sweet-and-spicy spice blend of brown sugar and chili pepper and grill until medium-rare. Once cooked, slice thinly against the grain and serve with sweet-and-spicy mango salsa.

Ingredients:

• 2 tablespoons firmly packed light brown sugar
• A pinch of ground chipotle pepper
• 1 skirt steak weighing 450 g, cut into 4 equal parts
• 1 clove of garlic
• 2 tbsp coarsely chopped fresh cilantro
• 1 tbsp olive oil + extra for greasing the grill grate
• 1 habanero pepper, stemmed, seeded and finely chopped
• 1 ripe mango, peeled and diced (about 1 and 1/4 cups)
• 2 limes, juice 1 and cut 1 into wedges
• 2 green onions, thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, salsa sauce, mango, Habañero pepper, lime, cilantro, brown sugar, chipotle pepper

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Preparation:

Step 1
• Preheat grill to high heat.
Step 2
• In a small bowl, combine brown sugar, chipotle pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub the steaks with the spice mixture and set aside for 15 minutes.
Step 3
• While the steak is marinating, crush the garlic clove, sprinkle with a pinch of salt and mash with the flat side of a large knife until it forms a coarse paste.
Step 4
• In a medium bowl, combine the garlic paste with the cilantro, oil, habanero, mango, lime juice, and green onion. Season with salt and add as much of the remaining habanero as needed for heat. Set aside.
Step 5
• Lightly oil the grill grate. Grill the steaks until browned on the outside and medium-rare on the inside, about 2.5 minutes per side. Let the steaks rest for 5 minutes, then slice across the grain and serve with mango salsa and a lime wedge.

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