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Firecracker Flank Steak with Margarita Flavors and Mango Salsa

Posted by Peggy on June 27, 2012

Recipe: Firecracker Flank Steak with Margarita Flavors and Mango Salsa


  • 1 cup mango juice *
  • 1 recipe for dry rub (recipe below)
  • 1/4 cup triple sec (orange liqueur)
  • 1/8 cup tequila
  • 1 1/2-2 pounds flank steak
  • 1 recipe for mango salsa (recipe below)


  1. To make a marinade, combine juice, 1 tablespoon of dry rub mixture (reserving the rest), triple sec and tequila.
  2. Place meat in a non-reactive dish, or gallon-sized plastic bag with a secure seal, and pour marinade over beef. Marinate 12-24 hours, refrigerated, turning once.
  3. When ready to cook, remove meat from refrigerator and allow to come to room temperature. When ready to cook, discard marinade, pat meat dry and massage remaining rub into meat.
  4. Prepare charcoal or gas grill to high heat, or preheat broiler in oven and position rack as close to heat source as possible. Grill or broil 4-6 minutes on each side for rare (depending on heat of flame and thickness of beef); ends will be medium to medium rare. Let steak sit 10 minutes before slicing into thin, diagonal strips against the grain. Season to taste with kosher salt, and serve with mango salsa.

*I used the Looza brand of juice, which has a rich intense flavor; pineapple juice may be substituted.

Number of servings (yield): 6-8 servings

Active Time: 30 minutes

Marinate Time: 12-24 hours

Grill Time: 8 minutes

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Dry Rub


  • 1/4 cup brown sugar
  • 1/4-1 tablespoon ground chipotle chili powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garlic powder
  • 2 teaspoons kosher salt


  1. Combine brown sugar, 1/4 tablespoon ground chipotle, cinnamon, garlic powder and salt.
  2. Taste and add additional chipotle as desired.
Copyright © Peggy Lampman's dinnerFeed.
Recipe: Mango Salsa



  1. Combine mango, lime juice, cilantro and onion.
  2. Season to taste with kosher salt.
Copyright © Peggy Lampman's dinnerFeed.