Best Johns Mango Steak Recipes

GRILLED RIB EYE STEAK WITH MANGO CHIMICHURRI

Grilled Rib Eye Steak with Mango Chimichurri image

Provided by Bobby Flay

Time 50m

Yield 1 serving

Number Of Ingredients 13

Ingredients

1 cup fresh cilantro leaves
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
4 cloves garlic, roughly chopped
3/4 cup olive oil, plus more if needed
1/4 cup red wine vinegar, plus more if needed
2 tablespoons honey
2 teaspoons paprika
Kosher salt and fresh cracked black pepper
1 ripe mango, finely diced
One 1 1/2 to 2-inch-thick well-marbled rib eye steak
Canola oil
Kosher salt and freshly ground black pepper

Steps:

Cook's Note: Remove the steaks from the refrigerator 20 minutes before cooking.
Preheat the grill to high.
For the mango chimichurri: Pulse the cilantro, parsley, mint and garlic in a food processor until coarsely chopped. Add in the oil, vinegar, honey and paprika, and salt and pepper, to taste. Continue pulsing to make a soupy vinaigrette (it will look a bit creamy until it settles), pouring in more oil and/or vinegar if too thick. Transfer the chimichurri to a glass bowl and fold in the diced mango. Set aside.
For the rib eye steak: Brush the steak with oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred, 4 to 5 minutes. Flip the steaks and continue grilling 5 to 6 minutes longer. Remove from the grill and let rest 5 minutes.
Top each steak with a large dollop of the Mango Chimichurri and serve.

SKIRT STEAK WITH MANGO SALSA AND ROMAINE

Skirt Steak with Mango Salsa and Romaine image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 13

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 417, Fat 23 grams, SaturatedFat 6.5 grams, Cholesterol 97 milligrams, Sodium 239 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 37 grams

CUBAN SKIRT STEAK WITH TOMATO ESCABECHE AND MANGO STEAK SAUCE

Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce image

Provided by Bobby Flay

Time P1DT50m

Yield 4 servings

Number Of Ingredients 32

Ingredients

1/4 cup canola oil
1/4 cup chopped fresh oregano
2 teaspoons ground cumin
8 cloves garlic, chopped
2 fresh bay leaves (must be fresh)
Zest and juice of 2 limes
Two 1 1/2-pound skirt steaks
Salt and freshly ground black pepper
Mango Steak Sauce, recipe follows
Tomato Escabeche, recipe follows
Fresh cilantro leaves, for garnish
2 tablespoons canola oil
2 cloves garlic, smashed
1 small red onion, chopped
1/2 cup mango nectar
1/4 cup prepared horseradish
3 tablespoons honey
2 tablespoons ancho chile powder
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 very ripe mangoes, peeled, pitted and chopped
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon sugar
3 ripe beefsteak tomatoes, cheeks removed and julienned
1 small red onion, finely diced
1 jalapeno pepper, finely diced
Salt and freshly ground black pepper

Steps:

Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a blender and blend until smooth. Put the steaks in a large baking dish, add the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
Prepare a charcoal grill on high heat for direct grilling. Remove the steaks from the marinade and sprinkle with salt and pepper. Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side. Remove to a cutting board and let rest 10 minutes. Slice against the grain into thin slices. Serve the meat with the Mango Steak Sauce and Tomato Escabeche. Garnish with cilantro leaves.
Heat the oil in a medium high-sided skillet over medium-high heat. Add the garlic and onions and cook until soft. Add the mango nectar, horseradish, honey, chile powder, maple syrup, mustard, Worcestershire and mangos and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes. Season with salt and pepper. Transfer the mixture to a food processor or blender and blend until smooth. Scrape into a bowl and let cool to room temperature.
Toss the cilantro, vinegar, lime juice, oil, sugar, tomatoes, onions and jalapeno in a large bowl. Season with salt and pepper.