Cook the rice: Bring 1 cup water and a large pinch of salt to a boil in a small pot. Once boiling, add the rice, cover, and simmer for 15 minutes.

Wash and dry all produce. Meanwhile, peel the mango, then slice the fruit of the pit. Cut the mango pieces into thin matchsticks. Halve, peel, and thinly slice the red onion. Zest, then halve the lime. Mince the serrano, removing the ribs and seeds if you prefer less heat.

In a medium bowl, toss together the mango, half the red onion, half the lime zest, and the juice of the lime. Add up to half the Serrano (to taste), then season with salt and pepper.

In a shallow dish, toss the steak with the balsamic, a large drizzle of olive oil, and the remaining Serrano (or less, to taste). Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook for 4-7 minutes per side, until cooked to desired doneness. Set aside to rest for 5 minutes before thinly slicing.

Finish and serve: Meanwhile, finely chop the cilantro. Stir the cilantro and remaining lime zest into the rice. Plate the cilantro-lime rice, then top with the sliced serrano steak and mango slaw. Enjoy!