Grilled Steak Tacos with Poblano-Mango Salsa
This recipe takes the grill to a new level. Grilled poblanos, onions and Top Sirloin Steak meet mangoes.
Cook Time: 55 Minutes
Servings: 4
Ingredients: 11
Ingredients
Preparation
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Step 1
Place peppers and onion slices on grid over medium, ash-covered coals (over medium heat on preheated gas grill). Grill, covered, 15 to 20 minutes or until onion is tender and pepper skins are blackened, turning occasionally. Place peppers in foodsafe plastic bag; close bag. Set peppers and onion aside.
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Step 2
Meanwhile combine garlic and cumin; press evenly onto beef Top Sirloin Steak. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 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. Remove; keep warm.
Cooking Tip: One pound beef Ranch steaks, cut 3/4- inch thick, may be substituted for Top Sirloin steak. For charcoal, grill, covered, 8 to 11 minutes (for gas, times remain the same) for medium rare to medium doneness, turning occasionally.
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Step 3
Remove and discard skins, stems and seeds from peppers when cool enough to handle. Chop peppers and onion. Combine chopped vegetables, mango, chopped cilantro, lime juice and salt in medium bowl. Set aside.
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Step 4
Place tortillas on grid. Grill, uncovered, 30 seconds on each side or until heated through and lightly browned.
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Step 5
Carve steak into slices. Season with additional salt, as desired. Top tortillas with equal amounts of beef and mango salsa. Garnish with cilantro sprigs and lime wedges, if desired.
Nutrition Information
370 Calories
4.5g SAT FAT
26g PROTEIN
3 mg IRON
8.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 370 Calories; 126 Calories from fat; 14g Total Fat (4.5 g Saturated Fat; 0.5 g Trans Fat; 0.5 g Polyunsaturated Fat; 6.2 g Monounsaturated Fat;) 70 mg Cholesterol; 210 mg Sodium; 37 g Total Carbohydrate; 3 g Dietary Fiber; 26 g Protein; 3 mg Iron; 541.4 mg Potassium; 8.5 mg NE Niacin; 0.5 mg Vitamin B6; 2.4 mcg Vitamin B12; 8.9 mg Zinc; 30.7 mcg Selenium; 10.1 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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