Tarragon-Raspberry Flank Steak With Caramelized Onions, Kale, And Mango Salsa

Let's Cook

1. Step 1.

   Sprinkle both sides of flank steak with ½ teaspoon of the dried tarragon. Place the steak in a dish, pour ⅔ cup low-fat raspberry vinaigrette over it, turning to coat. Cover and refrigerate for 1 to 2 hours, turning the steak a few times during marination.

2. Step 2.

   Preheat the grill to medium-high heat. While the steak marinates, peel and dice the ripe mango. In a bowl, combine the diced mango with the 16-ounce jar of chipotle salsa and 1 teaspoon of the dried tarragon. Stir to mix, then set aside.

3. Step 3.

   Peel the 2 medium onions, cut them in half through the root end, then slice each half into ¼-inch-thick half-rings. Wash the large bunch of kale thoroughly, remove the tough stems, and tear the leaves into large bite-size pieces. Set both aside.

4. Step 4.

   Remove the flank steak from the marinade and let excess drip off. Grill the steak over direct heat for 5 to 6 minutes per side for medium-rare, or until an instant-read thermometer inserted in the thickest part reads 130°F. While the steak is grilling, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the sliced onions and stir-fry until golden and caramelized, about 8 to 10 minutes, stirring occasionally.

5. Step 5.

   Add the torn kale, the remaining ½ teaspoon dried tarragon, and salt and black pepper to taste to the skillet with the onions. Stir to combine, then cover the skillet and reduce the heat to medium-low. Let the kale steam for 3 to 5 minutes, until it is bright green and tender. Remove from heat.

6. Step 6.

   Transfer the grilled flank steak to a cutting board and let it rest for 5 minutes while the kale finishes cooking. Meanwhile, divide the onion-kale mixture among 6 plates, mounding it to one side of each plate.

7. Step 7.

   Slice the rested flank steak thinly on the diagonal against the grain. Fan 4 slices of steak on each plate, with the mound of kale forming the apex of the fan. Spoon a trail of the mango salsa across the tips of the steak slices. Serve immediately, passing any remaining salsa at the table.