Prep: 10 minutes
Cook: 8 minutes • Serves: 3
1/2 cup orange juice
1 tablespoon lime juice
2 tablespoons grapeseed or canola oil
1 tablespoon soy sauce
2 tablespoons cilantro leaves
1 tablespoon honey
1/2 teaspoon chili powder
1 pound flank or skirt steak, fat trimmed
1 teaspoon kosher salt
1/4 cup red onion, minced
1 jalapeño pepper, seeds removed and minced
2 tablespoons lime juice
1 tablespoon cilantro, chopped
1/4 teaspoon chili powder
1.Carne Asada: In a blender, combine chipotle pepper, orange juice, lime juice, oil, soy sauce, cilantro, honey and chili powder to make marinade. Place steak in a rimmed baking dish and pour marinade over. Cover and refrigerate for at least 3 hours or overnight.
2.Preheat a charcoal or gas grill to medium-high. Remove the steak from the marinade, season with salt and grill for 4 minutes a side. Transfer to a cutting board and rest for 5 to 10 minutes.
3.Mango Salsa: Combine all ingredients in a bowl and stir. Refrigerate until ready to serve.
4.To Assemble: Place tortillas on a baking sheet and toast both sides under broiler until lightly golden. Slice steak into thin strips. Serve on tortillas with mango salsa.
Dietitian’s Dish Tip(s):
> Preparing fresh mango is simple when you work around the pit following these 3 steps. For more recipe ideas, go to Mango.org