Here’s a traditional Mexican dish prepared with a twist! The fruity salsa cools down the spicy pesto.
—STEVE MEREDITH STREAMWOOD, IL
PREP: 30 MIN. + MARINATING GRILL: 15 MIN. MAKES: 4 SERVINGS
1 medium onion, chopped
1/4 cup lime juice
2 tablespoons lemon-pepper seasoning
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 beef flank steak (1 to 2 pounds)
CILANTRO PESTO
1 cup fresh cilantro leaves
1 habanero pepper
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
SALSA
1 medium mango, peeled and halved
2/3 pound fresh pineapple, cut into 3 spears
2 medium ripe avocados, peeled pitted and halved
1 medium red onion, chopped
8 corn tortillas (6 inches)
1. In a large resealable plastic bag, combine the first seven ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 6 hours or overnight.
2. Place the cilantro, habanero, garlic, salt and pepper in a food processor; cover and pulse until chopped. While processing, gradually add oil.
3. For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside.
4. Drain and discard marinade from steak. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to lightly coat. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
5. Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm.
6. Thinly slice beef; place on tortillas. Top with salsa and pesto.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.