Teriyaki-Style Thin-Sliced Beef with Mango and Lime

Preparation

Baking Directions:

Build a multi-level fire in your grillLeaving one-quarter of the bottom free of coals, bank the coals in the remaining three-quarters of the grill so that they are three times as high on one side as on the other.

When all the coals are ignited and the temperature is hot (you can hold your hand about 5 inches above the grill grid, over the area where the coals are deepest, for 2 seconds or less), you’re ready to cook.

In a large bowl, mix together all the ingredients for the marinade until they are well combined and the sugar has dissolved.

Place the meat in a single layer in a shallow dish, pour half of the marinade over it and turn several times to coat on both sides.

Add the scallions and fresh ginger to the marinade remaining in the bowl, mix well and set aside.

Put the steaks on the hottest part of the grill and cook until just seared, about 5 minutes per side.

To check for doneness, poke the meat with your finger to check its firmness level; if you’re unsure, nick, peek and cheat by making a cut into the thickest part of the meat and peeking at the center to be sure it is just slightly less done that you like it to allow for carryover cooking.

Remove the meat from the grill, cover it loosely with foil and let it rest for 5 minutes.

Slice the meat very thinly against the grain and add the slices to the bowl of ginger and scallion sauce, tossing to coat.

Mix together the diced mangoes and the lime juice.

Divide the meat among serving plates, garnish with the mangoes and the cilantro and serve immediately.