Cuban flank steak with lime and fresh mango
2
Points®
Total time: 45 min • Prep: 25 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
This recipe, originally by Melissa Clark’s Dinner: Changing the Game, has been adapted for WeightWatchers® with permission.
Ingredients
Lime zest
1 tsp, finely grated
Fresh lime juice
2 Tbsp
Orange zest
½ tsp, finely grated
Orange juice
¼ cup(s)
Olive oil
2 Tbsp
Garlic
2 clove(s)
Fresh oregano
1½ Tbsp, packed
Ground cumin
1½ tsp
Kosher salt
1¼ tsp
Black pepper
½ tsp, freshly ground
Uncooked lean flank steak
1½ pound(s)
Mango
2 medium, ripe but firm, sliced
Lime
1 item(s), cut in 8 wedges
Instructions
1
In a blender, combine lime zest and juice, orange zest and juice, oil, garlic, oregano, cumin, salt, and pepper; blend until smooth.
2
Reserve 2 Tbsp marinade for serving. Place steak in a wide, shallow bowl; pour remaining marinade over steak and let sit, uncovered, at room temperature while you heat grill (or cover bowl and refrigerate for several hours or overnight).
3
Heat grill (or broiler) to high.
4
Remove steak from marinade, brushing off any solid bits. Grill over direct heat (or under broiler), turning once, until desired degree of doneness, about 5 minutes per side for medium-rare.
5
Thinly slice steak across grain and drizzle with reserved marinade; serve with mango slices and lime wedges.
6
Serving size: 3 oz steak, 1/3 of a mango and 1 tsp marinade drizzle
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