Marinated Steak Burrito with Mango Sauce

In Charlottsville, Virginia, we ate at Rapture. With a name like that, you know things are going to be good. My mom and I both had the Flank Steak Burrito with Mango Sauce. And it was rapture-io-glorioso.

It caused me to forget how much I don't like flank steak. And caused me to consider marrying the Mango Sauce. So I came home and tried to re-create it. Only I used a nice tender tenderloin because I wanted no part of a failed grizzly flank steak. I chickened out on the beef belly.

Steak Marinade

4 garlic cloves crushed and chopped
2 T fresh lime juice
2 T orange juice
2 tsp chili powder
1 tsp cayenne pepper
1 tsp soy sauce
1/2 tsp black pepper
1 tsp brown sugar
3 T olive oil
3 T chopped cilantro
1 tsp liquid smoke

Referigerate for 2-4 hours before grilling. Grill 5 minutes each side for a hot pink center or longer if you like it more in the brownish vicinity. Brush with marinade prior to serving.

Mango Sauce

4 tsp canola oil
1/2 cup chopped red onion
2 cloves garlic, minced
1 T fresh ginger, peeled and minced
3/4 tsp salt
1/4 tsp allspice
1/4 tsp ground cumin
1/8 tsp cinnamon
1 mango, peeled, pitted and cut into 1/2 inch pieces
1/3 cup cider vinegar
2 T fresh lime juice
1 T brown sugar

Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice, and sugar and gently boil, stirring occasionally. Place in blender and blend until smooth. Return to stove and cook until desired consistency.

To assemble burrito:
Frost corn or flour tortilla with layer of mango sauce. Top with thinly sliced steak, carrot matchsticks, cabbage, fresh cilantro, corn, and red onion.

Another fish food to be fond of!
So Savor!