Cuban flank steak with lime and fresh mango from Dinner: Changing the Game (page 68) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute oranges for mangoes.

  • kimberly_dq6y9k on May 19, 2026

    Fantastic weeknight meal. My shop was out of flank steak so I used flat iron and it was excellent. Though I marinated it for about 9 hours. I would maybe even do an overnight marinade next time. Delicious, flavorful, fresh summer meal.

  • Bessp on November 10, 2025

    Delicious! I cooked the steak under the broiler and it didn't get the char I wanted, even though I cooked it almost twice as long as the recipe called for, but that's my only gripe. I served with roasted sweet potatoes and a citrus-mango mix with tajin on top. I'll try it on the grill and see if I can get more of the char that I want.

  • mrsmadam on August 11, 2025

    Like JoanN my broiler didn't come close to giving my steak any kind of char. Fortunately I made the choice to give up on it soon enough to put it on a ripping hot cast iron grill pan and managed to get it close to medium rare. Marinated for 6 hours it had good flavor and I wouldn't hesitate to go longer. The reserved marinade on the mango was outstanding. Even the mango averse spouse commented on how good it was. Served with a spinach salad with mandarins and an orange dressing. Excellent, easy meal.

  • JoanN on June 29, 2025

    I adore flank steak and this had all my favorite flavors in it. I thought the marinade was just outstanding, on both the steak and the mango. Next time I'll marinate the steak overnight and try searing in a cast iron skillet since the broiler gave it not the least bit of char and I wanted to make sure the steak remained medium rare. It looked anaemic, but it tasted great. May even take the recipe to Maine with me later this summer when I'll have access to a grill.

  • halfchefc on May 09, 2025

    Marinated top sirloin overnight and really liked the flavor. Needs more salt after cooking and next time will try with the mango + extra marinade.

  • snoozermoose on December 05, 2021

    Had to use a flatiron steak because all my local stores had run out of flank and skirt steak. The steak suffered as a result and probably needed a longer marinade, since the flavor didn't really penetrate. Make sure you reserve some of the marinade! Silly me read right past that instruction and dumped it all on the steak--had to make more as a result. While the steak didn't impress, the mangoes with the salty limey marinade were a revelation. Like mind-blowing good.

  • Zosia on June 13, 2017

    Marinating for only 1 hour really didn't allow the flavours to penetrate but serving the thin slices with meat juices and some of the reserved marinade made a big difference. Everyone really enjoyed it and, surprisingly, even the mangoes were a hit. I'll try to give it a longer marinating time when I make it again.

  • TrishaCP on April 01, 2017

    This was fine- in that flank steak is always appealing to me- but I thought overall the flavor was bland. I only marinated the steak for about an hour, but I think it really needs the overnight marinade, which she suggests as an option. I agree this is probably best grilled rather than broiled. Also, this needs a side dish or salad- the steak and mangoes aren't going to cut it alone. ETA- leftovers were much more flavorful for sandwiches the next day, but I still would probably not make this again.

  • westminstr on March 28, 2017

    Subbed a london broil for the flank steak which held up beautifully in the overnight marinade. Great flavor. Also so easy when you buy the mango pre-sliced. I made this in a cast-iron skillet, about 5 min per side and 5 min in a 425 oven. It came out perfect (for london broil) but I think it really would have benefited from a charcoal grill and a better cut of meat.

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