Grilled Steak Tacos With Poblano-mango Salsa

Name: Grilled Steak Tacos With Poblano-mango Salsa
Prep time: 54 min
Cook time: 54 min
Total time: 54 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 7-inchs corn tortillas (6 to 7-inch diam); 59 milliliters chopped fresh cilantro; 2 cloves garlic, minced; 1 teaspoon ground cumin; 59 milliliters fresh lime juice; 1 medium mango, diced; 1 medium onion, cut into 1/2-inch thick slices; 2 mediums poblano peppers; 0 teaspoons salt; 454 grams top sirloin steak, cut 3/4-inch thick

Grilled Steak Tacos With Poblano-mango Salsan is a gluten free and dairy free main course. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 30g of protein, 6g of fat, and a total of 344 calories. The Fourth Of July will be even more special with this recipe. A mixture of mango, lime juice, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes about 54 minutes.

Ingredients

Servings:

87-inchs

corn tortillas (6 to 7-inch diam)59milliliters

chopped fresh cilantro 2cloves

garlic, minced 1teaspoon

ground cumin 59milliliters

fresh lime juice 1medium

mango, diced 1medium

onion, cut into 1/2-inch thick slices 2mediums

poblano peppers 0teaspoons

salt 454grams

top sirloin steak, cut 3/4-inch thick

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Four Brix Winery Paso Robles Sangiovese, Cab, Merlot "Scosso" Blend. It has 5 out of 5 stars and a bottle costs about 40 dollars.