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Seared Serrano Steak

Seared Serrano Steak

with Sweet Mango Slaw & Cilantro Rice

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A mix of balsamic vinegar, garlic, and serrano pepper makes for a sweet, spicy, and tangy steak marinade. For a hit of brightness, we’ve paired juicy mango with red onion and lime for subtly sweet side slaw. Classic cilantro-lime rice is the perfect base to soak up all those flavors!

Tags:Gluten-freeSpicy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Flank Steak

1 unit

Mango

1 unit

Red Onion

1 unit

Lime

2 clove

Garlic

¾ cup

Basmati Rice

1 bunch

Cilantro

1 unit

Serrano Pepper

2 tablespoon

Balsamic Vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2079.448 kJ
Calories497 kcal
Fat23 g
Saturated Fat0 g
Carbohydrate87 g
Sugar0 g
Dietary Fiber5 g
Protein44 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Dish
Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Halve, peel, and thinly slice half the onion. Dice the remaining half onion. In a small pot, heat 1⁄2 tablespoon olive oil over medium heat. Add the diced onion and cook, tossing, 2-3 minutes, until softened. Add the rice to the pot and toss to coat, then add 1 1⁄2 cup water and a large pinch of salt to the pot. Bring to a boil, cover, and reduce to a simmer for 15 minutes, until rice is tender.

2

Meanwhile, peel the mango, then slice the fruit around the flat pit. Cut mango pieces into thin matchsticks. Zest and juice the lime. Chop the cilantro stems and leaves, keeping both separate. Mince the garlic. Mince the serrano pepper, removing the ribs and seeds if you prefer less heat.

3

Make the marinade: in a shallow dish, combine 1 1⁄2 tablespoons olive oil, the balsamic vinegar, garlic, add up to half the minced serrano pepper, then season with salt and pepper. Add the steak to the dish and flip to coat in the marinade. Season with salt and pepper. HINT: If you have extra time, let the steak marinate for longer.

4

Make the mango slaw: toss the mango, cilantro stems, sliced red onion (to taste), and half the lime zest in a medium bowl with the lime juice. Add the remaining serrano pepper.

5

Heat a large pan over medium-high heat. Add the steak and cook 4-5 minutes per side, until cooked to desired doneness. Set aside to rest for 5 minutes, then thinly slice against the grain.

6

Stir the cilantro leaves and remaining lime zest into the rice.

7

Plate the cilantro rice, then top with the sliced steak and mango slaw. Enjoy!