Caribbean Flank Steak with Coffee-Orange Glaze, Coconut Taro Mash and Green Mango Cabbage Slaw

Instructions

1. 1

   1. Pat the flank steak dry with paper towels. In a bowl, mix the ground coffee, 3 grated garlic cloves, 60 ml (1/4 cup) orange juice, 15 ml (1 tbsp) lime juice, 12 g (1 tbsp) brown sugar, allspice, cumin, 2 g (1 tsp) thyme leaves, 6 g (1 tsp) salt, 2 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) vegetable oil. Rub this mixture all over the meat and let it marinate for 20 minutes at cool room temperature.

2. 2

   2. Place the taro in a pot with enough water to cover it. Add 2 g (1/3 tsp) salt and bring to a boil. Cook over medium heat for 20 to 25 minutes, until very tender when pierced.

3. 3

   3. While the taro cooks, make the slaw. In a large bowl combine the green cabbage, green mango, sweet pepper, 1 chopped garlic clove, cilantro, half of the scallions, 15 ml (1 tbsp) olive oil, 15 ml (1 tbsp) orange juice, 15 ml (1 tbsp) lime juice, 12 g (1 tbsp) brown sugar, 15 ml (1 tbsp) apple cider vinegar, 2 g (1/3 tsp) salt, and 1 g (1/4 tsp) black pepper. Toss well and set aside so it softens slightly.

4. 4

   4. For the glaze, place the remaining 45 ml (3 tbsp) orange juice, honey, 60 ml (1/4 cup) coconut milk, 15 ml (1 tbsp) apple cider vinegar, the remaining thyme, and a pinch of salt in a small saucepan. Cook over medium-low heat for 4 to 5 minutes, stirring, until slightly syrupy.

5. 5

   5. Preheat a heavy skillet, grill pan, or griddle over medium-high heat for 2 minutes. If you prefer to finish the steak in the oven, preheat it as well to 400°F (200°C). Add 15 ml (1 tbsp) vegetable oil to the hot pan.

6. 6

   6. Cook the flank steak for 4 to 5 minutes on the first side and 3 to 4 minutes on the second side, brushing with the glaze during the last minute. For medium doneness, the internal temperature should reach 135°F (57°C). If the piece is thick, transfer it to the oven at 400°F (200°C) for 3 to 5 minutes until it reaches that temperature.

7. 7

   7. Remove the meat from the heat, cover loosely, and let it rest for 8 minutes. Reserve any resting juices for serving.

8. 8

   8. Drain the taro and return it to the hot pot. Add the remaining 180 ml (3/4 cup) coconut milk, butter, the remaining scallions, 2 g (1/3 tsp) salt, and 1 g (1/4 tsp) black pepper. Mash until rustic and creamy.

9. 9

   9. Slice the flank steak thinly against the grain. Serve a base of coconut taro mash, top with the steak, spoon over some glaze and the reserved juices, and serve with the green mango cabbage slaw.