Grilled & flambé beef filet skewered with mango & a side of spicy mango sauce
I kept the seasoning of those beef mango skewers simple. The secret to highlighting this dish resides in the flambeing the mix with dark rum and the mildly spicy mango sauce that you will prepare from scratch.
1firm mangoI used mango baptiste but use your favorite
1purple onion
Seasoned beef chunks
¼cupof dark rum
Instructions
For the meat
Season the meat with salt, pepper and olive oil
Set aside to marinate for at least 45 minutes
For the mango sauce
Heat the oil in a pan
Add the chopped onion, bell pepper and garlic
Cook until the onions turn translucent
Incorporate the mango, powdered ginger and pepper
Cook until the mango start to turn soggy
Add the tomato, piment bouc and let simmer on low for about 5 minutes
Drizzle the rice wine vinegar and lime jucie over the fruit and veggies and cook on low about 20-25 minutes more or less stirring occasionally. Careful not to let the liquid dry out
Your mango mixture is ready when all the ingredients break down easily under your spoon
Taste and adjust the seasoning if needed
Turn of the heat and let cool
Once cool, transfer to a chopper and reduce to a puree
Set aside
For the skewers
Cut the onion and mango in big chunks
On the skewers, alternate beef, onion, and mango until you run out
Grill to your desired doneness
Once your meat is cooked to your preference drizzle them with the rum
Immediately and carefully light it up using a torch and flambe until the flames run out
Serve with your mango sauce on the side
Notes
I used a cast iron skillet to grill my meat which is why I had to use a torch. If using a charcoal grill, you won’t need to light anything up as the minute you add the rum the flames will form. In that case, be extra cautious as rum is alcohol and, thus, highly flammable.