Skirt Steak with Mango Salsa and Romaine

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
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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


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. 1. Preheat a grill to high. 
  2. 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. 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. 4. Place sliced steak on a serving platter with salsa, romaine leaves, and cucumber slices.