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© Meredith Corporation. All rights reserved. Used with permission.
Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion, serranos and garlic; cook for 5 to 7 minutes or until onion is tender, stirring frequently. Stir in 1/2 teaspoon cumin; cook and stir for about 30 seconds or until fragrant. Stir in molasses and tomato paste; cook about 2 minutes or until mixture begins to stick to bottom of pan. Stir in vinegar and water, scraping up brown bits from bottom of pan. Simmer, partially covered, for about 10 minutes or until the mixture is slightly thickened. Set aside.
In a small bowl, stir together the remaining 1 tablespoon oil, remaining 1/2 teaspoon cumin and the paprika; season generously with salt and black pepper. Rub spice mixture all over steak.
Grease the grill rack of a charcoal or gas grill. Place steak and mangoes on the rack directly over medium-high heat. Grill, covered, for 4 to 6 minutes or until the steak is slightly pink in the center and the mangoes are slightly charred, turning once. Transfer the steak to a serving platter; cover and let stand for 5 minutes.
Cut half of the mangoes into chunks; transfer to a blender. Add the reserved sauce; cover and blend until smooth. Slice the steak; drizzle with the sauce; sprinkle with cilantro. Serve with the remaining grilled mango and hot cooked rice.