Skirt Steak with Mango Salsa and Romaine

Total Time:
20 min
10 min
10 min
  • Mango Salsa:
  • 1 clove garlic
  • Kosher salt and freshly ground black pepper
  • 1 mango, peeled, seeded and diced (about 1 1/4 cups)
  • 2 scallions, thinly sliced (white and green parts)
  • 1/2 habanero chile, stemmed, seeded, and finely chopped,
  • Juice of 1 lime (about 2 tablespoons)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons coarsely chopped fresh cilantro
  • Steak:
  • 1 1/2 -pounds skirt steak
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons ground allspice
  • 8 to 10 leaves Romaine, for serving
  • 1 to 2 Kirby cucumber, sliced, for serving

1. Preheat a grill to high.

2. Crush garlic clove, sprinkle with 1/4 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Mix garlic paste together with mango, scallions, habanero, lime juice, 1 tablespoon olive oil, and cilantro. Set aside.

3. Pat steak dry and trim and if needed, cut in half to fit grill. Combine remaining 3 tablespoons olive oil, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl and rub on both sides of steak. Grill until slightly charred, crisp, and medium-rare, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Slice meat into about 3-inch long sections; thinly slice each section.

4. Place sliced steak on a serving platter with salsa, romaine leaves, and cucumber slices.

Calories: 417

Total Fat: 23 grams

Saturated Fat: 6.5 grams

Total Carbohydrate: 15 grams

Protein: 37 grams

Sodium: 239 milligrams

Cholesterol: 97 milligrams

Fiber: 2 grams

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