RECIPE: Pineapple Mango Flank Steak made with Harris Robinette Beef by Chef Mario Huante

We LOVE when our clients pair up with some of our favorite chefs to create dynamite recipes that we then get to share with you! It’s like one big delicious love triangle. Today we are sharing a tropical infused flank steak recipe made with Harris Robinette Beef, perfect for summertime, and created by Chef Mario Huante of Chef Mario’s Catering and Meal Delivery Service in Raleigh, NC. We’ll let Chef Mario take it from here!

Pineapple Mango Flank Steak

Photo Credit: Holly Hopkins, Chef Mario’s Inc.

Photo Credit: Holly Hopkins, Chef Mario’s Inc.

2 Flank Steaks (approx. 1-1.5 lbs. each)

Canola Oil (for stovetop searing)

Marinade: 

1 ½ cup pineapple juice 

½ cup soy sauce

Zest and juice from 3 limes (if they are small, use 4)

1 tsp. hot sauce

½ cup brown sugar

3 garlic cloves, smashed and minced

2 Tbl. Finely minced fresh ginger

½ tsp salt

½ tsp. black pepper

Pineapple Mango Salsa:

3 cups, finely diced Pineapple

1 cup finely diced Mango

Zest and juice from 1 sized lime 

Zest and juice from one orange

1/3 cup chopped cilantro

1/3 cup chopped parsley

½ cup finely diced red onion

1 cup small dice tomato

1 tsp. hot sauce

2 tsp. finely minced fresh ginger

2 Tbl. Olive oil

Salt and pepper, to taste

Let’s talk Pineapple for a moment before moving along with the recipe! Not only is Pineapple delicious and refreshing, but it is also a naturally acidic fruit, which means it is a good base for marinade because it assists with tenderizing the meat. Because of the natural acidity, we recommend that the steaks marinate for a limited amount of time to avoid possibly compromising the quality of the Flank Steak. We also recommend that you mix and store the Pineapple Mango Salsa in a glass or ceramic bowl as the acidic quality of the pineapple isn’t the best for aluminum or metal serving dishes. 

To prepare Flank Steak: Trim as needed, removing any silver skin prior to marinating. 

Prepare Marinade: combine all ingredients in a bowl and whisk until brown sugar is dissolved. To marinate the steaks, place half of the marinade in a glass or other sturdy container. Place the flank steaks in the marinade and pour the remainder over the top. Cover tightly and let marinate for approximately 3 hours in the refrigerator. Letting the steaks sit in the marinade much longer than 3 hours may affect the texture of the final product. 

While Steak is Marinating, prepare the salsa. Combine all the ingredients in a glass dish. Taste and season with Salt and Pepper to your liking. Add additional Hot Sauce to adjust the heat to your tastes. Set the completed Salsa in the refrigerator while you wait for the steak to finish marinating.  

To Cook the Flank Steak: Remove the steak from the refrigerator. Remove the steaks from the marinade and place on paper towels to dry off slightly. Let the steak come to room temperature before you begin cooking. 

Stovetop/Oven directions: Heat oven to 350 degrees. Prepare a sheet pan with a sheet of parchment or line with aluminum foil. Heat a Medium Size non-stick skillet over medium-high heat. Add 1 Tbl. Canola oil to the pan. Sear the Flank Steak for 3 minutes on each side. Place on a sheet pan after searing. Place sheet pan in oven for 12-15 minutes, or until they reach your preferred level of doneness. Remove from oven and let rest for 10 minutes before slicing. 

Grilling directions: Be sure your grill grates are clean and oiled before heating. Preheat your grill for 10-15 minutes before you begin. This will ensure a good temperature inside your grill and get your grates good and hot to produce the grill marks that everyone loves. Place your steaks on the grill 3-5 minutes. Then flip them over to a new spot on the grill (this ensures a new ‘hot’ sear zone from hot grates). Depending on the thickness of your Flank Steak, this will bring your final product to a good medium-rare. If your Flank Steak is very thick, you may want to move to an area of indirect heat for 5-7 minutes after searing to achieve the desired doneness. Remove the steaks from the grill and let rest before slicing. Letting your steak rest before slicing is a very important step! Letting the steak rest allows the juices to settle before you begin slicing.  

To Serve: Slice your Flank Steak for serving. Flank Steak is a very delicious and flavorful cut of meat. But, you MUST slice it properly to ensure tender slices. Flank steak needs to be cut AGAINST the natural grain of the meat. To set yourself up for proper slicing, lay the flank steak on the cutting board in front of you with the grain of the meat running from left to right (this will typically be the long direction of the steak). Using a very sharp knife, cut straight from the top to the bottom - this will be the shorter width of the steak. These slices will be against the grain and be delightfully tender! 

Photo Credit: Holly Hopkins, Chef Mario’s Inc.

Photo Credit: Holly Hopkins, Chef Mario’s Inc.