Ingredients Jump to Instructions ↓

  1. Flank Steak

  2. Dried Tarragon

  3. cup Low-fat Raspberry Vinaigrette Salad Dressing

  4. 1 Ripe Mango

  5. 16 oz jar Chipotle Salsa

  6. 2 Medium White Onions

  7. 1 Large Bunch Fresh Kale

  8. 2 Tbsp Vegetable Oil

  9. Salt

  10. Pepper

Instructions Jump to Ingredients ↑

  1. Sprinkle both sides of flank steak with tarragon and marinate 1-4 hours in 2/3 cup raspberry vinaigrette, turning hourly. Peel and dice mango, mix with salsa and 1 tsp tarragon and set aside. Peel onions, slice in half, then slice halves into 1/4 inch slices. Wash kale and tear into large bite-sized pieces.

  2. Grill flank steak 5-7 minutes per side until medium-rare. While steak is grilling, heat oil over medium heat in large nonstick skillet. Add onions and stir-fry until golden, about 8-10 minutes. Add kale and 1/2 tsp tarragon, salt and pepper to taste. Mix with onions, cover and lower heat to medium-low. Let steam for about 5 minutes until kale is soft.

  3. Let flank steak rest while the kale finishes cooking and you mound onions and kale to one side on each of 6 plates. Slice flank steak thinly on the diagonal and fan 4 slices on each plate, with the mound of kale forming the apex of the fan. Spoon a trail of salsa across the tips of the fans. Serve immediately with any leftover salsa on the table.


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