Issue link: https://h2.relevantize.com/i/641667
34 ingredients, continued: 1 jalapeño, seeded and minced 2 green onions, thinly sliced 1 tablespoon lime juice ¼ teaspoon salt directions: Combine all marinade ingredients in a blender and purée. Pour over steak to cover. Refrigerate 4-8 hours. Meanwhile, seed and cut bell or poblano peppers into long, thin strips. Remove paper from onion and cut into quarters lengthwise, leaving root end intact. Make mango salsa by combining salsa ingredients in a medium bowl. Refrigerate until ready to serve. Remove steak from refrigerator one hour before you're ready to cook. Heat a grill or grill-pan over high heat until smoking hot. Lightly oil the grill. Drain excess marinade from steak and grill 3-5 minutes on each side or until done to your liking. Roast peppers and onions on the grill pan or wrapped in a foil pouch if using an outdoor grill. Move the meat and vegetables to a cutting board, cover with foil and let rest for 5-10 minutes. Cut steak into thin strips against the grain. Serve in tortillas with mango salsa and top with additional preferred toppings. Contributed by Hilah Johnson from Hilah Cooking mango beeF Fajitas Makes 6-8 servings Prep time: 4 hours Cooking time: 10 minutes ingredients: Mango Marinade: 1 large ripe mango, peeled, pitted and diced ½ cup water 2 tablespoons lime juice 1 tablespoon Worcestershire sauce 1 teaspoon cumin seed 1 large clove garlic ½ teaspoon salt Grill Prep: 2 pounds beef skirt steak, trimmed 2-3 bell peppers or poblano peppers 1 large yellow onion 8 corn or flour tortillas Mango Salsa: 1 large ripe mango, peeled and diced ½ cup chopped cilantro