.
home
home
00
Grilled Skirt Steak Tostadas with Mango ChimichurriGrilled Skirt Steak Tostadas with Mango Chimichurri
Grilled Skirt Steak Tostadas with Mango Chimichurri
Grilled Skirt Steak Tostadas with Mango Chimichurri
Logo
Recipe - The Fairway Market Corporate
GrilledSkirtSteakTostadaswithMangoChimichurri.jpg
Grilled Skirt Steak Tostadas with Mango Chimichurri
Prep Time135 Minutes
Servings4
Cook Time10 Minutes
Calories683
Ingredients
1 Skirt Steak (about 1 lb )
1/4 cup plus 2 tablespoons Olive Oil, divided
3 1/2 tablespoons Fresh Lime Juice, divided
1 tablespoon Ground Cumin
1 tablespoon Smoked Paprika
3 Garlic Cloves
1 cup Coarsley Chopped Fresh Mango
1/2 cup Packed Fresh Cilantro, sprigs plus additional for garnish (optional)
1/4 cup Coarsely Chopped White Onion, plus additional for garnish (optional)
1/4 cup packed Fresh Parsley Leaves
8 (6-inch) Flour Tortillas
Directions

1. In medium bowl, whisk 1/4 cup oil, 2 tablespoons lime juice, cumin, paprika and 1 1/4 teaspoons black pepper. Makes about 1/3 cup

 

2. Place steak in large zip-top plastic bag; pour oil mixture over steak. Seal bag, pressing out excess air; massage in bag to coat and refrigerate at least 2 or up to 10 hours

 

3. Prepare outdoor grill for direct grilling over medium-high heat. In food processor, pulse garlic, mango, cilantro, onion, parsley, and remaining 2 tablespoons oil and 1 1/2 tablespoons lime juice until slightly chunky, scraping down bowl occasionally; transfer to small bowl, cover and refrigerate. Makes about 1 cup

 

4. Place tortillas on hot grill rack; cover and cook 2 minutes or until crisp, turning once. Remove steak from marinade; discard marinade. Place steak on hot grill rack; cover and cook 8 minutes or until internal temperature of steak reaches 145° for medium-rare or to desired doneness, turning once. Thinly slice steak against the grain

 

5. Serve steaks on tortillas topped with chimichurri garnished with cilantro and onion, if desired. Makes 8 tostadas

 

Nutritional Information
  • 37 g Total fat
  • 9 g Saturated fat
  • 76 mg Cholesterol
  • 700 mg Sodium
  • 58 g Carbohydrates
  • 4 g Fiber
  • 10 g Sugars
  • 2 g Added sugars
  • 31 g Protein
135 minutes
Prep Time
10 minutes
Cook Time
4
Servings
683
Calories

Shop Ingredients

Makes 4 servings
1 Skirt Steak (about 1 lb )
USDA Choice Beef, Skinned Outside Skirt Steak
USDA Choice Beef, Skinned Outside Skirt Steak
$15.29 avg/ea$17.99/lb
1/4 cup plus 2 tablespoons Olive Oil, divided
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$7.99$1.60/oz
3 1/2 tablespoons Fresh Lime Juice, divided
Santa Cruz Lime Juice, 16 oz
Santa Cruz Lime Juice, 16 oz
$5.99$0.37/oz
1 tablespoon Ground Cumin
Badia Ground Cumin, 2 oz
Badia Ground Cumin, 2 oz
$3.19$1.60/oz
1 tablespoon Smoked Paprika
Simply Organic Smoked Paprika, 2.72 oz
Simply Organic Smoked Paprika, 2.72 oz
$7.99$2.94/oz
3 Garlic Cloves
Great Garlic Chopped in Water Garlic, 32 oz
Great Garlic Chopped in Water Garlic, 32 oz
$7.49$0.23/oz
1 cup Coarsley Chopped Fresh Mango
Mangoes MANGO
Mangoes MANGO
$2.50
1/2 cup Packed Fresh Cilantro, sprigs plus additional for garnish (optional)
Gourmet Garden Cilantro Paste, 4 oz
Gourmet Garden Cilantro Paste, 4 oz
$6.99$1.75/oz
1/4 cup Coarsely Chopped White Onion, plus additional for garnish (optional)
White Onion, 1 ct, 13 oz
White Onion, 1 ct, 13 oz
$1.62 avg/ea$1.99/lb
1/4 cup packed Fresh Parsley Leaves
Parsley Organically Grown - Curly, 1 each
Parsley Organically Grown - Curly, 1 each
$1.99
8 (6-inch) Flour Tortillas
Vista Hermosa Flour Tortillas 7"
Vista Hermosa Flour Tortillas 7"
On Sale!
$5.49 was $6.99$0.46/oz

Nutritional Information

  • 37 g Total fat
  • 9 g Saturated fat
  • 76 mg Cholesterol
  • 700 mg Sodium
  • 58 g Carbohydrates
  • 4 g Fiber
  • 10 g Sugars
  • 2 g Added sugars
  • 31 g Protein

Directions

1. In medium bowl, whisk 1/4 cup oil, 2 tablespoons lime juice, cumin, paprika and 1 1/4 teaspoons black pepper. Makes about 1/3 cup

 

2. Place steak in large zip-top plastic bag; pour oil mixture over steak. Seal bag, pressing out excess air; massage in bag to coat and refrigerate at least 2 or up to 10 hours

 

3. Prepare outdoor grill for direct grilling over medium-high heat. In food processor, pulse garlic, mango, cilantro, onion, parsley, and remaining 2 tablespoons oil and 1 1/2 tablespoons lime juice until slightly chunky, scraping down bowl occasionally; transfer to small bowl, cover and refrigerate. Makes about 1 cup

 

4. Place tortillas on hot grill rack; cover and cook 2 minutes or until crisp, turning once. Remove steak from marinade; discard marinade. Place steak on hot grill rack; cover and cook 8 minutes or until internal temperature of steak reaches 145° for medium-rare or to desired doneness, turning once. Thinly slice steak against the grain

 

5. Serve steaks on tortillas topped with chimichurri garnished with cilantro and onion, if desired. Makes 8 tostadas