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Mango Tango Steak and Salsa

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Servings: Makes 7 servings

Cook Time: 25 minutes

Prep Time: 15 minutes

Ingredients

1 each Mango Tango Pluot, pitted
1 each peach, pitted
1 each nectarine, pitted
1or 2 each Jalapeno pepper, seeded and stemmed
1/4 cup red onion, minced
2 tablespoon Fresh cilantro, minced
1 tablespoon lime juice
2 lb flank steak
2 teaspoon garlic salt
1 teaspoon cumin powder
1 teaspoon oregano
1/2 teaspoon ancho chili powder

Directions

1. Cut each piece of fruit into 8 slices. Place fruit and jalapenos on a well-oiled grill over medium heat and cook for a few minutes on each side to lightly char. Let cool.
2. Chop the grilled and cooled fruit and jalapenos and place in a medium bowl with onion, cilantro and lime juice. Stir to combine. Cover and refrigerate until ready to serve.
3. Thoroughly tenderize the meat by pricking both sides with meat tenderizer or fork. Stir together garlic salt, cumin, oregano and chili powder in a small bowl and rub onto both sides of meat.
4. Place steak on grill over medium heat and cook for 5 to 7 minutes on each side or until meat is cooked to your liking. Let stand for 5 minutes before thinly carving at an angle against the grain. Transfer meat and juices to a platter.
5. Serve with Mango Tango Salsa.
Courtesy of Kingsburg Orchards and California Tree Fruit Agreement

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 7 servings
Base Nutrients
Calories 320 kcal (16%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat n/a
Cholesterol 90 mg (30%)
Sodium 630 mg (26%)
Total Carbohydrates 7 g (2%)
Dietary Fiber 1 g (4%)
Protein 35 g (58%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a

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