Grilled Skirt Steak Recipe with Mango Salsa

Like I’ve said before, Skirt Steak is one of those under the radar cuts of meat that people just look over at the grocery store.  I can’t tell you how wrong those folks are, because skirt steak and especially grilled skirt steak is hands down of the most flavorful cuts of meat.  Grilled Skirt Steak cooked to medium-rare can go perfect in tacos, burritos or just eaten with a little mango salsa.  This Grilled Skirt Steak Recipe features a nice rub of herbs and spices that compliment the meat, the mango salsa and the rice and beans it’s served with.  I definitely recommend this recipe for you and your family or guests.

Grilled Skirt Steak Recipe with Mango Salsa
Try this easy to make Mexican Grilled Skirt Steak Recipe with Mango Salsa. Learn how to make a delicious Rice and Beans side dish and more.
  • 3 Champagne magoes, peeled and small diced
  • 1 red bell pepper, seeded and small diced
  • 1 jalapeno, seeded and small diced
  • ⅓ sweet onion, small diced
  • juice of 2 limes
  • ¼ cup of chopped fresh cilantro
  • Kosher salt and fresh cracked pepper to taste
  • two 12 ounce skirt steaks
  • Kosher salt and fresh cracked pepper to taste
  • juice of 1 lemon
  • Sliced green onions for garnish
Rice and Beans and Spanish Spice Blend:
  • 1 cup of short grain rice
  • 1½ cups of water
  • 1 tablespoons of olive oil
  • 1 finely minced garlic clove
  • one 15 ounce can of Heinen's bean blend, strained and rinsed
  • one 15 ounce can of plum tomatoes and juice
  • 2 tablespoons of Kosher salt
  • 1 teaspoon of dry oregano
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of crushed red pepper flakes
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
  1. Salsa: Combine prepared mango, bell pepper, jalapenos, onion, cilantro, lime juice and salt and pepper and place in the refrigerator to keep cool.
  2. Steak: Season the skirt steak heavily on all sides and place on a very hot grill (450° to 550°) and cook for 3 to 4 minuts on each side for a medium rare internal temperature. Once cooked, remove from the heat and place on a plate, squeeze fresh lemon juice on it and let it rest for 2 to 3 minutes. Lastly, sliced on a bias, against the grain and most importantly as thin as you can.
  3. Spice Blend: Combine all ingredients and thoroughly mix.
  4. Rice and Beans: Place the rice and water in a pot and bring to a boil. Once boiling, put a cap on the pot, turn the heat down to low and simmer for 20 minutes. Once the rice is cooked, fork it and set aside. In a large hot saute pan with 1 tablespoon of olive oil, caramelize the garlic and then add in the cooked rice, beans, tomatoes and 1 tablespoon of the spice blend. Saute for 3 to 4 minutes and make sure the tomatoes are broken up.
  5. To Plate: Lay down the rice and beans on a plate. Fan (layer) the sliced flanks steak over the rice and beans and top off with a small amount of the mango salsa. Garnish with sliced green onions.

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