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Beef Fajita Salad with Mango-Serrano Vinaigrette

Beef Fajita Salad with Mango-Serrano Vinaigrette

Courtesy of The Beef Checkoff/The National Mango Board

  • ServingsServings



  • 3 medium mangos, peeled and halved
  • olive oil
  • 2 medium poblano peppers
  • 1/2 teaspoon ground black pepper
  • 1 pound beef top sirloin steak, 1 inch thick
  • 1 large red onion, cut into 1/2-inch slices
  • 1 cup radishes, thinly sliced
  • 2 tablespoon chopped cilantro


  • 3 tablespoon lime juice
  • 3 tablespoon water
  • 1 serrano pepper
  • 3 tablespoon olive oil


For the Salad:
Brush mangos with oil. Place mangos and poblanos on grid over medium, ash-covered coals. Grill poblanos, uncovered, 9 to 10 minutes (gas grill times remain the same) or until skins are blackened, turning occasionally. Grill mangos 8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Seal peppers in food-safe bag. Let stand 15 minutes.

For the Steak:
Press black pepper onto beef steak. Brush onion with oil. Place steak on grill; arrange onion around steak. Grill, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) or until steak is medium rare (145°F) to medium (160°F) doneness and onion is tender, turning occasionally.
For the Vinaigrette:
Cut mangos into 3/4-inch pieces. Combine 1/2 cup mango, lime juice, water and serranos in food processor. Cover; process until smooth. With motor running, slowly add oil, processing until well blended. Season with salt, as desired.

To Assemble:
Discard skins, stems and seeds from poblanos; cut into 3/4-inch pieces. Carve steak into slices.  Halve onion slices. Place beef, remaining mango, onion, poblanos and radishes on platter. Season with salt. Drizzle with vinaigrette; toss to coat. Sprinkle with cilantro.


National Mango Board