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Fareway

Servings: 4

Total Time: 1 hour

  • 1 pound top sirloin steak, cut 3/4-inch thick
  • 1 jalapeno pepper
  • 1 onion, cut into 1/2-inch thick slices
  • 2 clove garlic, minced
  • 1 tsp cumin
  • 1 mango, peeled, pitted and diced
  • 1/4 cup cilantro, chopped
  • 1/4 cup lime juice
  • 1/4 tsp salt
  • 8 corn tortillas

Directions

  1. Place jalapeno and onion slices on grid over medium, ash-covered coals (over medium heat on preheated gas grill).

  2. Grill, covered, 15 to 20 minutes or until onion is tender and jalapeno skin is blackened, turning occasionally.

  3. Place jalapeno in food-safe plastic bag and set aside. Remove and discard skins, stems and seeds from jalapeno when cool enough to handle. Chop jalapeno and onion.

  4. Combine chopped vegetables, mango, chopped cilantro, lime juice and salt in medium bowl.

  5. Meanwhile combine garlic and cumin; press evenly onto steaks.

  6. Grill, covered, 13 to 16 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  7. Let rest for 3 to 5 minutes then carve into slices.

  8. Grill tortillas over medium heat, uncovered, for 30 seconds on each side or until heated through and lightly browned.

  9. Place tortillas on grid.

  10. Top tortillas with beef and mango salsa.

  11. Garnish with cilantro and lime wedges, if desired.

Nutrition

331 calories; 7 g fat; 2 g saturated fat; 49 mg cholesterol; 229 mg sodium; 39 g carbohydrate; 5 g fiber; 30 g protein

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