The One with the Physical Act of Love and Steak and Mango Salad
I should start wearing hats!
Welcome to Friends with Food Episode #23! Listen here. Our guest this week is Eric Lundy! Eric is a recipe developer, food stylist, culinary instructor and private Chef in San Francisco. Check out his website, and follow him on Instagram!
In this episode we cover Friends Season 5 Episode 23, The One in Vegas: Part 1. This episode originally aired on May 20th, 1999. Ricky Martin was still crushing the charts with his crossover hit Livin’ La Vida Loca! In movie news, we have entered a reality where Star Wars: Episode I - The Phantom Menace exists. There are many thoughts, feelings, and uncanny vallies surrounding this.
Oops! There goes my bathrobe!
You weren’t trying to entice me with your nakedness...?
steak and mango salad
Phoebe’s steak dinner, Harvey Wallbangers, and lunch lunch lunch! This salad is what sprang forth from my imagination. The citrus dressing/marinade is truly magical. You’re welcome!
steak and mango salad
makes four salads, or two biggies
for the dressing:
zest of 1 lime
juice of 3 limes (about 2/3c lime juice)
zest ½ orange
juice 1 orange
2 cloves garlic, roasted or raw, or 1 tsp garlic powder
1 tsp cumin
1 tsp salt
½ tsp chili powder
half a bunch of cilantro, with stems
½ cup good olive oil
honey (optional)
for the salad:
2 tablespoons neutral oil
1 lb flank steak (or skirt steak or flat iron steak)
½ cup raw pepitas
1-2 heads little gem lettuce
4 cups arugula
1 ripe mango, thinly sliced or cubed
1 large avocado, thinly sliced or cubed
4 radishes, thinly sliced
2 green onions, thinly sliced
1 cup cilantro
1-2 limes, halved or quartered
Feta or cotija (optional)
Combine all the dressing ingredients in a blender and blitz until smooth. Taste the dressing for seasoning; it may need a little more salt, or a dab of honey if it is too tart for your liking. Blend again after adjusting seasoning. You should have about 1 ⅔ cups of dressing; divide it in half and set one half aside.
Place the flank steak in a pan with high sides large enough for the steak to lay flat (alternatively, place in a gallon ziplock bag). Pour half the dressing over the steak, turning the meat to coat thoroughly (or pour it in the ziplock bag and squish it all around). Let marinate at least 30 minutes, and up to 24 hours.
Toast the pepitas. Place a dry pan over medium heat and add the pepitas. Cook, shaking pan occasionally, until the pepitas are toasty, and lightly browned with a nutty aroma. Sprinkle a good pinch of salt over top and toss to combine. Set aside.
To cook the steak, heat a large heavy pan over medium high heat. Add a couple tablespoons of oil and give it a moment to get hot and shimmery. Shake excess marinade off the steak and add it to the hot pan. Cook until done to your liking, about 5 minutes a side for medium rare (depending on thickness). Set steak aside to let rest for 5-10 minutes, then slice thinly against the grain. Alternatively, you can cook the steak under your broiler. Place a rack close to the flame, and set your steak on a pan (a roasting pan is great for this, but a foil-lined sheet pan works well, too. Parchment paper will get very burned in this scenario, which is fine, just be aware of it). Turn the broiler to high and broil for 5 minutes on each side, or until cooked to your liking. Set aside steak to rest for 5-10 minutes, then slice thinly against the grain.
To assemble the salad, arrange torn little gem leaves and arugula on plates, and top with steak, mango, avocado, and radish. Drizzle liberally with reserved dressing, then top with green onion, cilantro, pepitas, and cheese (if using). Serve with lime wedges along side to squeeze overtop.
Enjoy as a tasty lunch, preferably with someone named Richard.
