Beef Fajita Salad with Mango-Serrano Vinaigrette

National Mango Board
  • Yield: 4 servings


3medium mangos, peeled and halved
Olive oil
2medium poblano peppers
1/2teaspoon ground black pepper
1pound beef top sirloin steak, 1 inch thick
1large red onion, cut into 1/2-inch slices
1cup radishes, thinly sliced
2tablespoons chopped cilantro
3tablespoons lime juice
3tablespoons water
1 serrano pepper
3tablespoons olive oil


  1. For the salad: Brush mangos with oil. Place mangos and poblanos on grid over medium, ash-covered coals. Grill poblanos, uncovered, 9 to 10 minutes (gas grill times remain the same) or until skins are blackened, turning occasionally. Grill mangos 8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Seal peppers in food-safe bag. Let stand 15 minutes.
  2. Press black pepper onto beef steak. Brush onion with oil. Place steak on grid; arrange onion around steak. Grill, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) or until steak is medium rare (145F) to medium (160F) doneness and onion is tender, turning occasionally.
  3. For the vinaigrette: Cut mangos into 3/4-inch pieces. Combine 1/2 cup mango, lime juice, water and serranos in food processor. Cover; process until smooth. With motor running, slowly add oil, processing until well blended. Season with salt, as desired.
  4. To assemble: Discard skins, stems and seeds from poblanos; cut into 3/4-inch pieces. Carve steak into slices.  Halve onion slices. Place beef, remaining mango, onion, poblanos and radishes on platter. Season with salt. Drizzle with vinaigrette; toss to coat. Sprinkle with cilantro.

 Recipe courtesy of The Beef Checkoff and the National Mango Board