Steak Fajitas With Mango Salsa - cooking recipe

Ingredients

For the Marinade
1/4 cup vegetable oil
1 tablespoon red wine vinegar
2 tablespoons lemon juice (use lime juice if you like more kick)
3 garlic cloves, minced
1 teaspoon cumin powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon ground coriander
1/4 teaspoon powdered ginger (optional)
1 1/2 lbs thinly sliced flank steaks
2 tablespoons vegetable oil
2 bell peppers, thinly sliced
1 large onion, thinly sliced
8 flour tortillas, warmed
For the Salsa
1 mango, roughly cubed
3 medium tomatoes, diced
1/4 cup green onion, thinly sliced
1 small jalapeno pepper, finely diced
2 tablespoons orange juice
1 tablespoon parsley, chopped fine

Preparation

Prepare the marinade, add sliced steak and toss to coat.
Refrigerate in an airtight container for up to 24 hours, tossing occasionally.
For the salsa, mix all ingredients in a small bowl and set aside (Mixture may be covered and refrigerated up to 3 days).
Remove steak from marinade and blot dry, then discard remaining marinade.
In a skillet, warm the oil over medium heat.
Add steak and onions, cooking until steak is well browned.
Add bell peppers and continue to cook another 2 minutes.
Spoon a small amount of the steak fajita mixture into the center of each tortilla and top with a spoonful or two of mango salsa.
Serve immediately.