Bacon-Wrapped Steak with Dried Mango

Steak with Dried Mango?? Yes – You Read That Right…

It may seem a little odd to toss rich, fatty meats with dried fruit – but when you think about it, it actually makes sense… Just like any other dried food, dried fruit will re-hydrate when surrounded by water or juices. It will expand slightly and take in the flavors of the liquid around it. In this case, when the meat is cooked over the dried fruit, the fruit will absorb some of the juices from the meat. The end result? Juicy pieces of fruit that have a sweet-and-savory bite – delicious!

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Re-Hydrating Dried Fruits

This steak recipe is one of many that uses the technique of re-hydrating dried fruits in flavorful liquids. In this case, the juices from the steak will be partially absorbed by the dried mango. However, the same technique can be used in other recipes such as…

Parfaits or cream-based desserts with red wine-infused dried cranberries or raisins
Dried cranberries cooked in Carrot-Ginger Soup (AH pg. 282)
Dried pineapple cooked with Chicken Stir Fry (AH pg. 230)
Moroccan Chicken Stew with Apricots (AD pg. 133)
Special Tip: Instead of adding fresh fruits to baked goods (such as Grain-Free Waffles, Muffins, etc.), add a few dried fruits (if in Phase 2 or 3). The dried fruits won’t release water into your baked recipe (which often leads to soggy patches around fresh fruit).

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