Fast Fry Steak with Sundried Tomato and Roasted Red Pepper Orzo and Mango Salad

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 4 servings
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Mango Salad

1 unripe mango, peeled and cut into strips

Juice of 1 lemon

1 teaspoon hot sauce (recommended: Sriracha)

Pinch sugar

Kosher salt and freshly ground black pepper

Sundried Tomato and Roasted Red Pepper Orzo

1 cup orzo, prepared according to package instructions

1 cup roasted red peppers, diced

1 cup sundried tomatoes packed in oil, drained and diced

Zest of 1 lemon

1 clove garlic, pureed (very finely minced)

Kosher salt and freshly ground black pepper

1/2 bunch fresh flat-leaf parsley, chopped

Fast Fry Steak

4 (1/2-pound) fast fry steaks (beef fillet), flattened with a mallet

1/4 cup all-purpose flour

1/2 bunch fresh sage, stemmed

1 tablespoon vegetable oil

2 tablespoons butter

Kosher salt and freshly ground black pepper


  1. For the salad: In a bowl toss together the mango strips, lemon juice, hot sauce, sugar, salt, and pepper. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for 30 minutes. For the orzo: After the orzo has finished cooking, transfer the pasta to a bowl while it is still warm. Add the roasted red peppers, sundried tomatoes, lemon zest, and garlic to the bowl, and toss to combine. Season the orzo with salt, and pepper, to taste and incorporate the chopped parsley, just before serving. For the steak: Heat a cast-iron pan over high heat. Season the steaks with salt, and pepper, to taste. Add the flour to a plate and dredge the steaks, coating both sides in the flour and shaking off the excess. Melt the oil and butter in the pan, and add the sage. Lay the steaks in the hot pan and sear for 30 seconds on each side, and then remove the pan from the heat. Transfer the steaks to a warmed serving platter and serve with the orzo and mango salad. 

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