Ingredients

• steak - flank steak - 1.5 lbs. (680g)
• steak - salt - ½ tsp.
• steak - pepper - ½ tsp.
• steak - onion - 1 (sliced)
• steak - cumin - 1 tbsp.
• steak - chili powder - 1 tbsp.
• steak - limes - 2 (juiced)
• steak - honey - 1 tbsp.
• steak - red wine vinegar - 1 tbsp.
• steak - olive oil - 2 tbsp.
• steak - garlic cloves - 2 (minced)
• steak - cilantro - 4 tbsp. (chopped)
• steak - red chili flakes - ½ tsp.
• mango chimichurri - red wine vinegar - 2 tsp.
• mango chimichurri - olive oil - 4 tbsp.
• mango chimichurri - red chili flakes - ¼ tsp.
• mango chimichurri - garlic clove - 1 (minced)
• mango chimichurri - dried oregano - ½ tsp.
• mango chimichurri - cilantro - 4 tbsp. (chopped)

Preparation Instructions

1. Season the steak with salt and pepper. Then mix all the remaining ingredients for the steak into a large bowl and stir to combine. Add the flank steak, toss until well coated, cover and place in the fridge to marinate for 3 hours or overnight.

2. When ready to cook, remove the steak from the fridge and set it aside for 15 minutes to come to room temperature.

3. Place a skillet over a high heat, place the steak in the hot skillet and sear for 2-3 minutes until browned. Flip the steak over and cook on the second side for 2-3 minutes then remove the steak from the hot skillet and place on a board to allow the steak to rest for 5-10 minutes before serving.

4. To make the mango chimichurri, mix the vinegar, olive oil, red chili flakes, oregano, cilantro and garlic together in a bowl. Season with salt and pepper, add the mango and stir to combine.

5. Slice the steak, cutting across the grain of the meat. Serve