Tarragon-Raspberry Flank Steak

A great meal pairing flank steak with kale sweetened with raspberry and mango with the taste of tarragon running through the whole meal.

Ingredients:

• Flank steak
• Dried tarragon
• 2/3 cup low-fat raspberry vinaigrette Salad dressing
• 1 ripe mango
• 16 oz jar of chipotle salsa
• 2 medium white onions
• 1 large bunch fresh kale
• 2 Tbsp vegetable oil
• Salt
• Pepper

Directions:

Sprinkle both sides of flank steak with tarragon and marinate 1-4 hours in 2/3 cup raspberry vinaigrette, turning hourly. Peel and dice mango, mix with salsa and 1 tsp tarragon and set aside. Peel onions, slice in half, then slice halves into 1/4 inch slices. Wash kale and tear into large bite-sized pieces. Grill flank steak 5-7 minutes per side until medium-rare. While steak is grilling, heat oil over medium heat in large nonstick skillet. Add onions and stir-fry until golden, about 8-10 minutes. Add kale and 1/2 tsp tarragon, salt and pepper to taste. Mix with onions, cover and lower heat to medium-low. Let steam for about 5 minutes until kale is soft. Let flank steak rest while the kale finishes cooking and you mound onions and kale to one side on each of 6 plates. Slice flank steak thinly on the diagonal and fan 4 slices on each plate, with the mound of kale forming the apex of the fan. Spoon a trail of salsa across the tips of the fans. Serve immediately with any leftover salsa on the table.

Number of Servings: 6