M&K's Flamin' Flank Steak Floaties - Ontario Beef
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M&K's Flamin' Flank Steak Floaties

M&K’s Flamin’ Flank Steak Floaties

  • Author: MADDIE & KIKI
  • Prep Time: 15
  • Cook Time: 15-21
  • Total Time: 40-46


M&K’s Cilantro & Pineapple Reverse-Marinated Flank Steak Tostones with Spicy Mango Salsa (otherwise known as M&K’s Flamin’ Flank Steak Floaties).

Serves 6-8

This dish SCREAMS summer time! When our garden is brimming with fresh cilantro, we love being transported to a tropical beach with these bright and cheery flavours. Flank steak is one of our favourite cuts – it’s lean, flavourful, and full of tons of intense beefy flavour. This is one you’ll be making all summer long! BONUS: If you close your eyes, you can pretend you’re at a hot a tropical beach, floating on a tostone in the hot summer sun!




  • 1 large flank steak
  • 3 green plantains

For the Marinade:

  • ½ cup finely chopped cilantro
  • 46 cloves garlic, finely minced
  • Zest and juice of 2 limes
  • 1 cup pineapple juice
  • ¼ cup olive oil
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper

For the Mango Salsa:

  • 2 cups ripe mango, chopped
  • 1 red bell pepper, chopped
  • ½ red onion, chopped
  • ¼ cup fresh cilantro, finely chopped
  • 1 jalapeño pepper, seeded and finely minced
  • Zest and juice of one lime
  • ¼ tsp salt



Combine the ingredients for the marinade. Pour into a large pan or bowl, and set aside. Preheat grill to 450-500 degrees. Lightly oil, and season the flank steak with salt and pepper on both sides. Grill over direct heat for about 5-8 minutes, flip and grill for an additional 5-8 minutes, until an internal temperature of 135 degrees F is reached, for perfect medium rare. Remove from grill and allow to rest, uncovered, for 10 minutes. Slice thinly against the grain, and toss in the marinade.

Combine all the ingredients for the salsa. Set aside. For the Tostones: peel the plantains, and slice into 1-inch thick pieces. Put a piece of plantain between two pieces of parchment paper. Using a metal burger press,  push each piece as flat as possible. Salt and pepper each side, and grill on a lightly oiled flat top grill (or in a pan) of medium high heat, until nicely browned on each side – about 5 minutes per side.

To serve: place the tostones on a long, wooden board. Top with a couple slices of the beef, and spoon on some of the salsa. Garnish with lime wedges, and more cilantro.