Grilled Las Vegas Strip with Mango and Poblano BBQ Sauce

Irv Miller

Ingredients:

For the mango and poblano barbecue sauce: (Makes about 5 cups)

2 tablespoons vegetable oil
3-inch piece of fresh ginger, peeled and grated
1 cup coarsely chopped yellow onion
1 tablespoon minced garlic
1/4 cup apple cider vinegar
1 (14-ounce) can tomato sauce
About 2 cups mango purée (from 4-5 ripe mangoes)
About 3/4 cup roasted poblano purée (from 3 roasted poblano peppers)
1/4 cup dark brown sugar
3 tablespoons Creole mustard
Juice from 2 fresh oranges
2 tablespoons cane syrup
1 teaspoon smoky paprika (La Chinata brand preferred)
1 teaspoon chili powder
Pinch of kosher salt and freshly ground black pepper

For the beef: (Serves 2-4)

1 pound Las Vegas strip, flat iron or hanger steak
1/8 cup olive oil
2 tablespoons lime juice
1 teaspoon minced garlic
2 teaspoons fresh thyme, removed from stem
3/4 cup mango and poblano barbecue sauce (see recipe)
Pinch kosher salt
Freshly ground black pepper

Instructions:

To prepare the mango: Hold mango flat on a cutting board. Using a sharp knife, cut lengthwise into the skin and cut over the top of the large oblong seed. Lay flat on cut side and repeat on other side. Use a sharp paring knife to make deep, square crosscuts down though the mango meat to the skin. Spoon out the diced meat, place in a food processor with an S-blade, and pulse until puréed. Remove with a rubber spatula, place into a small bowl, and set aside until needed.

To prepare the roasted peppers: Preheat oven to 450°F. Place whole peppers in a baking dish and bake 30 minutes or until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove from oven and immediately transfer the roasted peppers to a large ziplock bag. Seal bag and set aside for 30 minutes, or until the peppers are cool enough to handle. Once cool, remove stems from peppers and split peppers in half. Lay them flat on a cutting surface and scrape with knife to remove skin and seeds. Discard stems, peels, and seeds. Place roasted peppers in a food processor with an S-blade and pulse until puréed. Remove with a rubber spatula, place into a small bowl, and set aside until needed.

For the sauce: Heat oil over medium-high heat in a heavy-bottomed, medium-sized saucepan. Add ginger, onions and garlic and cook until soft, about 3 to 5 minutes. Add vinegar and cook another 3 minutes. Add tomato sauce, mango purée, roasted poblano purée, brown sugar, Creole mustard, orange juice, cane syrup and seasonings and cook until thickened, about 30 minutes.

For the beef: Preheat grill to medium high. Marinate the beef: Pour olive oil over the steak, then massage with garlic and fresh thyme, and let marinate for 1 hour. Remove meat from the marinade and season with salt and pepper. Sear the meat on all sides over a hot open fire. Grill for 4 to 5 minutes each side or until medium rare or cooked to desired doneness. Brush each charred side with the lime juice. Remove from oven and let rest for 5 minutes. Slice the steak on a 45-degree angle, against the grain, into thin slices for 2 or 4 portions.

In a medium-sized mixing bowl combine the hot sliced steak, and dress with barbecue sauce. Divide onto plates and serve immediately