1 lb. Pappardelle's Spicy Mango Salsa Blend
1 lb. flank or skirt steak
3/4 teaspoon chipotle powder
3/4 teaspoon chili powder
3/4 teaspoon paprika
1/2 teaspoon garlic powder
1 large mango, peeled and cored (can substitute 2 peaches if desired)
Juice of 1 lime
Cotija cheese, to taste
Salt & pepper, to taste
1. Bring steak to room temperature. Combine chipotle powder, chili powder, paprika, and garlic powder; massage a generous amount onto each side of steak. Heat a sauté pan to medium-high; season steak with salt and cook about 4-5 mins per side, or until desired doneness is reached. Remove from heat and let rest 5-10 mins. Once rested, thinly slice against the grain, reserving any juices.
2. While steak is cooking, bring a pot of salted water to boil. Add pasta and cook until al dente, 10-12 mins; reserve pasta water.
3. Meanwhile, still using the same pan, lightly brush mango slices with vegetable or grapeseed oil (anything with a high smoking point; do not use olive oil) and a light sprinkle of steak rub. Increase heat to high and sear mango until lightly charred, about 1-2 mins; remove from pan and dice into bite-sized pieces.
4. Reduce heat of sauté pan to medium and deglaze with lime juice, scraping up any bits stuck to the bottom. Add a generous knob of butter and a ladle of pasta water, stirring to create a sauce. Taste for seasoning, then combine with pasta, steak and juices, and grilled mango. Top with cotija cheese and serve.