Prep: Wash and dry all produce. Dice three-quarters of the sliced onions. In a small pot, heat a drizzle of oil over medium heat. Add the diced onion and cook, tossing 2-3 minutes, until softened. Add the rice to the pot and toss to coat, then add 1 1⁄2 cups water (or 3 cups for 4 people) and a large pinch of salt to the pot. Bring to a boil, cover and reduce to a simmer for 15 minutes, until rice is tender.

Meanwhile, cut a small piece o the larger end of the mango. Stand it on your cutting board. Avoiding the flat pit running down the centre of the mango, cut ‘cheeks’ off around the pit. Remove the meat with a spoon and cut into thin strips. Zest and juice the lime. Chop the cilantro stems and leaves, keeping both separate. Mince the garlic. Mince the serrano pepper, removing the ribs and seeds if you prefer less heat.

Make the marinade: In a shallow dish, combine a drizzle of oil, the balsamic vinegar, garlic, add as much minced serrano pepper (as you dare!), then season with salt and pepper. Add the steak to the dish and coat both sides in the marinade. (TIP: If you have extra time, let the steak marinate for longer - it will be even more flavourful!)

Make the mango slaw: Toss the mango, cilantro stems, sliced red onion, and half the lime zest in a medium bowl with the lime juice. Add a bit of serrano pepper, if desired.

Heat a large pan over medium-high heat. Add the steak and cook 5 4-5 minutes per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set aside to rest for 5 minutes, then thinly slice against the grain.

Plate: Stir the cilantro leaves and remaining lime zest into the rice. Plate the cilantro rice, then top with the sliced steak and mango slaw. Enjoy!