2 AAA Striploin steaks (about 262 g each)
3 tablespoons olive oil
1 tablespoon chipotle adobo sauce (Can of San Marcos Adobo Sauce Chipotle Pepper or San Marcos Chipotle Sauce)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon oregano
½ teaspoon cinnamon
1 clove garlic, finely minced
1 lime, juiced and zested
Grilled mango salsa:
2 red peppers, cut into 3” wide pieces
½ red onion, cut into ½” slices
¼ bunch cilantro, finely chopped
2 tablespoons olive oil
1 lime, juiced and zested
Pinch of salt to taste
1 ripe avocado
¼ cup sour cream
¼ teaspoon salt
½ head iceberg lettuce, finely sliced
2 cups shredded cheddar cheese
Hot sauce for dashing
Extra limes for squeezing
1. Start by marinating your steak. In a mixing bowl, combine the olive oil, adobo, spices, garlic, and lime juice and zest. Place your steak in a shallow baking dish, then cover with the marinade. Rub all over the steaks, cover, and refrigerate for at least 2 hours, or up to overnight.
2. While the steaks are marinating, prep your vegetables for the salsa. Cut the mangoes into quarters, cutting along the pit in the center. Leaving the skin on, score the mango pieces and drizzle on some olive oil. Cut the onions and peppers into larger pieces as well so that they don’t slip through the grill. Drizzle on some olive oil and season with a pinch of salt and pepper, then set aside.
3. When ready to cook, remove your steaks from the fridge and allow to come up to room temperature (or at least 30 minutes). Preheat your greased grill to medium high. Season the steaks with salt and pepper, then sear on the grill for 2–3 minutes per side. Then knock down the heat to medium and continue cooking the steaks for another 4–5 minutes. Remove and allow to rest. While the steaks rest, add the mango, peppers, and onions to the grill. Grill the mangoes for 3–4 minutes, then remove and set aside. Grill the peppers and onions for an additional 6–7 minutes, then remove.
4. To make the salsa, peel back the mango skin, finely chop the mango, then add to a bowl. Next, chop the peppers and onions, and add to the bowl. Add the cilantro, olive oil, lime juice/zest, and salt to taste, then set aside. Make the avocado crema in a separate bowl, by mixing the avocado, sour cream, and salt well until fully incorporated. Set aside.
5. To assemble: Cut the steaks into ¼” pieces. Grill the tortillas on medium for about 1 minute, then transfer to a platter. Top each tortilla with a dollop of the avocado crema, shredded lettuce, cheddar cheese, chopped steak, topped off with some of the mango salsa. Serve with fresh lime wedges and hot sauce.