Chili-Crusted Flank Steak With Mango Salsa

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Washington Post


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2 teaspoons mild chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground chipotle powder or smoked Spanish paprika (optional; see headnote)

1/4 teaspoon salt

1 1/2 pounds flank steak

1 tablespoon olive oil

Flesh of 4 or 5 small, ripe mangoes, cut into 1/4- to 1/2-inch dice (about 2 cups; see headnote)

3 or 4 scallions, white and light-green parts, finely chopped (1/4 cup)

Finely grated zest and juice of 1 lime (about 1 teaspoon zest and 2 or 3 teaspoons juice)

2 tablespoons white wine vinegar or champagne vinegar

4 teaspoons honey, or more as needed

Leaves from 3 or 4 stems cilantro, finely chopped (2 tablespoons)

1/8 teaspoon salt, or more as needed

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