This recipe somehow evolved from a Thai steak salad I was planning on making last night… I’d lost the recipe I wanted to use and, in looking through other recipes for Yam Neua, I talked myself out of it. But here I was, with a 1 lb thin-cut piece of top sirloin and nothing to do with it. When I think thin-cut steak, I think fajitas. This recipe is my favorite way to make fajitas, and I’ve never met anyone who didn’t like them. The smoky, spicy flavor of the chipotle peppers, mixed with the sweet mango flavor… Delish!
After making the sauce, I sliced the steak into thin strips and poured just enough of the sauce over it to coat the meat. I let the meat marinate for 2 hours, refrigerating the rest of the sauce.
I sliced the bell pepper and onion (I used Vidalia because, well, this is Georgia and that’s what we do) and cooked them in a large skillet over MH heat with about 2 T olive oil. I stirred them frequently for about 8 minutes, then reduced heat to ML and let cook for 5 more minutes.
Next, I moved the peppers and onions to the edges of the skillet and added the meat to the middle. I let this cook for 2 minutes, stirred the meat, and cooked for another 2 minutes.
Then, I added the reserved sauce and stirred everything together. Add the mangoes to the skillet and let cook for 8-10 minutes on low heat.
Finishing up the fajitas
Now the next part is entirely up to you. I used flour tortillas with jalapenos, sour cream, cilantro, and a lime wedge for mine, but top your fajitas in whatever way suits your fancy.
Chipotle Steak and Mango Fajitas
- ¼ c lime juice
- ¼ c soy sauce
- 3 T olive oil
- 2 T fresh cilantro chopped
- 1 T sugar
- ½ t cayenne pepper
- ½ t cumin
- 2 chipotle peppers in adobo sauce chopped
- 2 cloves garlic minced
- salt and pepper to taste
- Marinade/Sauce 1/3 to marinate steak, the rest to pour in skillet
- 1 sweet onion
- 1 red bell pepper
- 2 mangoes champagne mangoes if available
- Flour tortillas
- Optional toppings:
- Sour cream
- Monterray jack cheese
- Fresh cilantro
- Diced tomatoes
- Lime wedges
- Combine ingredients to make sauce.
- Slice beef into thin strips. Cover with 1/3 of marinade and reserve the rest. Marinate 2 hours.
- Slice bell pepper and onion.Cook in large skillet over MH heat with about 2 T olive oil. Stir frequently for about 8 minutes, then reduce heat to ML and let cook for 5 more minutes.
- Move peppers and onions to the edges of the skillet and add the meat to the middle. Let cook 2 minutes, then stir and cook another 2 minutes.
- Add reserved sauce and stir everything together. Add the mangoes to the skillet and let cook for 8-10 minutes on low heat.
- Top as desired.