The first thing we put water to rice. For the time that you are going to cook the rice we will have time to fry the meat, prepare the sauce and salad. The meat ( I had 2 steak 150 g, thickness 1,5 cm) RUB with salt and a mixture of peppers, thyme and chopped rosemary, leave for 10 minutes.

Half mango blend. In the absence of the mango, you can use mango juice or baby mango puree.

Arugula wash, dry. Grapefruit cut into segments, remove the membranes and cut into small pieces, the juice to collect. Season the salad with olive oil, salt and pepper to taste.

In a well heated pan (grill pan - perfect) and fry meat in small amount of vegetable oil, 4 minutes on each side. Meat put into the hot bowl and cover with foil ( if the plate is cold - meat will experience a "shock" will begin to shrink and will allocate juice). In the remaining fat to warm up the minced garlic, add the mango puree, season with salt and pepper to taste, pour the juice of grapefruit. Warm the sauce for 1-2 minutes, transfer to a gravy boat.