Skirt Steak with Mango Salsa and Romaine
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
Mango Salsa:
1 clove garlic
Kosher salt and freshly ground black pepper
1 mango, peeled, seeded and diced (about 1 1/4 cups)
2 scallions, thinly sliced (white and green parts)
1/2 habanero chile, stemmed, seeded, and finely chopped,
Juice of 1 lime (about 2 tablespoons)
1 tablespoon extra-virgin olive oil
2 tablespoons coarsely chopped fresh cilantro
Steak:
1 1/2-pounds skirt steak
3 tablespoons extra-virgin olive oil
2 teaspoons ground allspice
8 to 10 leaves Romaine, for serving
1 to 2 Kirby cucumber, sliced, for serving
Directions
- 1. Preheat a grill to high.
- 2. Crush garlic clove, sprinkle with 1/4 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Mix garlic paste together with mango, scallions, habanero, lime juice, 1 tablespoon olive oil, and cilantro. Set aside.
- 3. Pat steak dry and trim and if needed, cut in half to fit grill. Combine remaining 3 tablespoons olive oil, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl and rub on both sides of steak. Grill until slightly charred, crisp, and medium-rare, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Slice meat into about 3-inch long sections; thinly slice each section.
- 4. Place sliced steak on a serving platter with salsa, romaine leaves, and cucumber slices.
