1/2 grass fed  lb flank or skirt steak

1fresh mango

1 fresh avocado

1 small red onion

1 bunch cilantro

1 lime  

salt and pepper


Cut avocado and mango into small cubes

Finely dice onion

Chop 1 tablespoon fresh cilantro

Combine ingredients in mixing bowl

Squeeze 1/2 lime into salsa

Add salt and pepper to taste

Lightly toss, cover and refrigerate while cooking steak


Salt and pepper to taste (note flank steak is also great for marinating and if you do carne asade or a tropical marniade that will work well)

Preheat grill (or grill pan)

I used a grill pan and finished cooking in the oven. If you do this, preheat oven to 425F degrees.

Grill steak 4 minutes per side

Finish in the oven until desired doneness, a meat thermometer is perfect for this. I like medium-rare for this dish.

Allow to rest 5 minutes before cutting. This is important so the juices don’t run out.

To Serve:

With a ring mold (or cut the top off a plastic cup) spoon salsa mixture onto plate

Cut meat against the grain into thin slices

Layer meat on top of salsa

Garnish with lime wedge and springs of cilantro