Flank Steak Fajitas with Mango Chimichurri
Serves 4
Time 35 min
Mangoes make an appearance in both the sauce and garnish for these fajitas, adding plenty of sweet and tangy flavor. For a vegan version, substitute baked or grilled tofu for the steak.
Special Diets:
Ingredients
- 1/2 cup lightly packed fresh cilantro leaves
- 1/2 cup lightly packed fresh parsley leaves
- 1/3 cup lightly packed fresh oregano leaves
- 2 cloves garlic, chopped
- 1 small red Chile, chopped (remove seeds for a milder sauce)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon coarse sea salt, divided
- 1 (1 1/4-pound) flank steak
- 8 corn tortillas, warmed
- 2 mangoes, diced (about 2 cups), divided
Method
Place cilantro, parsley, oregano, garlic, chile, oil, half of the mango and 1/2 teaspoon of the salt in a blender; puree, stopping to scrape down the sides of the blender.
Pour into a small bowl.
Prepare a grill for medium-high heat cooking.
Sprinkle steak with the remaining 1/2 teaspoon salt.
Grill until steak is nicely browned and reaches the desired doneness, 5 to 6 minutes per side for medium-rare.
Transfer steak to a cutting board and let rest 10 minutes.
Slice steak very thinly across the grain.
Serve with chimichurri, remaining mango and tortillas for diners to roll their own fajitas.
Nutritional Info:
Per serving: 2 fajitas, 430 calories (150 from fat), 17g total fat, 4g saturated fat, 90mg cholesterol, 590mg sodium, 37g carbohydrates (5g dietary fiber, 12g sugar), 35g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup lightly packed fresh cilantro leaves
- 1/2 cup lightly packed fresh parsley leaves
- 1/3 cup lightly packed fresh oregano leaves
- 2 cloves garlic, chopped
- 1 small red Chile, chopped (remove seeds for a milder sauce)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon coarse sea salt, divided
- 1 (1 1/4-pound) flank steak
- 8 corn tortillas, warmed
- 2 mangoes, diced (about 2 cups), divided