Ingredients
For the Chipotle Steak:
1 ½ pounds flank or skirt steak
2 tablespoons olive oil
2 chipotle peppers in adobo, finely chopped
1 tablespoon adobo sauce (from the chipotle can)
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
1 red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
For the Mango Salsa:
1 ripe mango, diced
1/4 cup red onion, finely chopped
1 jalapeño, seeded and minced
Juice of 1 lime
2 tablespoons fresh cilantro, chopped
Salt, to taste
Taco Fixings:
Small corn or flour tortillas
Optional toppings: avocado slices, crumbled cotija cheese, sour cream, lime wedges
Instructions
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Marinate the Steak: In a bowl, mix olive oil, chopped chipotles, adobo sauce, garlic, cumin, paprika, salt, and pepper. Rub this marinade all over the steak and let it marinate for at least 30 minutes (or up to overnight in the fridge).
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Prep the Oven: Preheat oven to 425°F (220°C). Line a sheet pan with foil or parchment.
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Assemble the Sheet Pan: Place sliced onions and bell peppers on the sheet pan. Drizzle with a little oil and season lightly. Lay the marinated steak on top.
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Roast: Bake for 15–18 minutes, depending on thickness and desired doneness. Broil the last 2–3 minutes for a nice char if desired. Let steak rest 5–10 minutes before slicing thinly against the grain.
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Make the Salsa: In a bowl, combine mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Toss gently.
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Assemble Tacos: Warm tortillas and fill with sliced steak, peppers, and onion. Top with mango salsa and any extra toppings.
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Serve: Serve immediately with lime wedges and enjoy the smoky-sweet-spicy combo!