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Steak Fajitas with Mango Jalapeño Salsa

Photo by Antonis Achilleos

Fajitas are a perfect excuse to turn an average weeknight into something special.

The best way (and arguably the only way) to do fajita night right, is to make all the components and spread everything out on platters for everyone to serve themselves. Flank steak is thin which means it cooks in no time. The only element we’d recommend you make ahead is the mango jalapeño salsa as it gets better and better as it sits. Pair these fajitas with a big bowl of zesty rice and a pitcher of Sweet and Spicy Pineapple Margaritas.

Recipe:

Steak Fajitas with Mango Jalapeño Salsa

Start to finish: 45 minutes
Serves 4

Ingredients

  • 2 red bell peppers
  • 2 green bell peppers
  • 2 small red onions
  • 1 tsp ground cumin
  • 4 tsp chili powder
  • 3 tsp kosher salt, plus more for seasoning
  • 2 mangoes, peeled, pitted, and diced
  • 2 jalapeños, halved lengthwise, seeded, and finely diced
  • 4 tbsp fresh lime juice, plus lime wedges
  • 2 small bunches cilantro, leaves and tender stems chopped, divided
  • Freshly ground black pepper
  • 1 1/2 lb skirt steak
  • 4 tbsp olive oil
  • 8 small flour tortillas
  • Cotija cheese, crumbled

Instructions

  • Seed and cut the bell peppers into thin slices, reserving about 1 cup. Thinly slice the onions, reserving about 2/3 cup. In a bowl, combine the cumin, chili powder, and 3 tsp salt; set spice rub aside.
  • In a medium bowl, combine the mango, jalapeño, lime juice, half of the chopped cilantro, the 1 cup reserved bell pepper slices, and the 2/3 cup reserved onion slices. Season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes.
  • Sprinkle the spice rub evenly on both sides of the steak. Warm 2 tablespoons olive oil in a skillet over medium-high heat. Add the remaining bell pepper slices and onion slices, and cook until tender-crisp, about 7 minutes. Season with salt and pepper, and transfer to a bowl.
  • Warm 2 more tablespoons olive oil in the skillet over medium-high heat. Add the steak and cook 2 to 3 minutes per side for medium doneness. Transfer to a cutting board, and let rest 5 minutes.
  • Warm a medium skillet over medium-high heat. Working 1 tortilla at a time, heat until lightly browned on both sides, about 30 seconds per side. Stack and wrap tightly in foil. Thinly slice the steak across the grain. Assemble fajitas, adding the steak, bell peppers, and mango salsa. Garnish with lime wedges, the remaining chopped cilantro, and the cotija.

Ingredients

  • 2 red bell peppers
  • 2 green bell peppers
  • 2 small red onions
  • 1 tsp ground cumin
  • 4 tsp chili powder
  • 3 tsp kosher salt, plus more for seasoning
  • 2 mangoes, peeled, pitted, and diced
  • 2 jalapeños, halved lengthwise, seeded, and finely diced
  • 4 tbsp fresh lime juice, plus lime wedges
  • 2 small bunches cilantro, leaves and tender stems chopped, divided
  • Freshly ground black pepper
  • 1 1/2 lb skirt steak
  • 4 tbsp olive oil
  • 8 small flour tortillas
  • Cotija cheese, crumbled

Instructions

  • Seed and cut the bell peppers into thin slices, reserving about 1 cup. Thinly slice the onions, reserving about 2/3 cup. In a bowl, combine the cumin, chili powder, and 3 tsp salt; set spice rub aside.
  • In a medium bowl, combine the mango, jalapeño, lime juice, half of the chopped cilantro, the 1 cup reserved bell pepper slices, and the 2/3 cup reserved onion slices. Season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes.
  • Sprinkle the spice rub evenly on both sides of the steak. Warm 2 tablespoons olive oil in a skillet over medium-high heat. Add the remaining bell pepper slices and onion slices, and cook until tender-crisp, about 7 minutes. Season with salt and pepper, and transfer to a bowl.
  • Warm 2 more tablespoons olive oil in the skillet over medium-high heat. Add the steak and cook 2 to 3 minutes per side for medium doneness. Transfer to a cutting board, and let rest 5 minutes.
  • Warm a medium skillet over medium-high heat. Working 1 tortilla at a time, heat until lightly browned on both sides, about 30 seconds per side. Stack and wrap tightly in foil. Thinly slice the steak across the grain. Assemble fajitas, adding the steak, bell peppers, and mango salsa. Garnish with lime wedges, the remaining chopped cilantro, and the cotija.
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