Halve, peel, and thinly slice half the onion. Dice the remaining half onion. In a small pot, heat 1⁄2 tablespoon olive 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 cup water 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, peel the mango, then slice the fruit around the flat pit. Cut mango pieces into thin matchsticks. 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 1 1⁄2 tablespoons olive oil, the balsamic vinegar, garlic, add up to half the minced serrano pepper, then season with salt and pepper. Add the steak to the dish and flip to coat in the marinade. Season with salt and pepper. HINT: If you have extra time, let the steak marinate for longer.

Make the mango slaw: toss the mango, cilantro stems, sliced red onion (to taste), and half the lime zest in a medium bowl with the lime juice. Add the remaining serrano pepper.

Heat a large pan over medium-high heat. Add the steak and cook 4-5 minutes per side, until cooked to desired doneness. Set aside to rest for 5 minutes, then thinly slice against the grain.

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!