Step 1Place 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.
Step 2Meanwhile 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.
Step 3Remove 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.
Step 4Place tortillas on grid. Grill, uncovered, 30 seconds on each side or until heated through and lightly browned.
Step 5Carve 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 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.