Flank Steak Fajitas with Mango Chimichurri

By lianbl88

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.

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 garlic cloves, chopped
• 1 small red chile, chopped (remove seeds for a milder sauce)
• 2 tablespoons extra-virgin olive oil
• 2 mangoes, diced (about 2 cups), divided
• 1 teaspoon coarse sea salt, divided
• 1 (1 1/4-pound) flank steak
• 8 corn tortillas, warmed

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from wholefoodsmarket.com

Preparation

Step 1

Chimichurri
Place cilantro, parsley, oregano, garlic, chile, oil, half of the mango and 1/2 teaspoon of the salt in a blender; purée, stopping to scrape down the sides of the blender. Pour into a small bowl.

Sprinkle steak with the remaining 1/2 teaspoon salt. Grill or pan-sear over medium-high heat 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.