Grilled Steak Tacos with Poblano-Mango Salsa

Ingredients...

• 4 CMA USDA Choice Beef Ranch Steaks (4 oz each)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 medium poblano peppers
• 1 medium onion, cut into 1/2-inch thick slices
• 1 medium mango, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1/4 teaspoon salt
• 8 small corn tortillas (6 to 7-inch diameter)
• Fresh cilantro sprigs, lime wedges (optional)

Directions...

• Combine garlic and cumin; press evenly onto beef steaks.
• Set aside.
• Place peppers and onion slices on grid over medium, ash-covered coals.
• Grill, covered, 15 to 20 minutes or until onion is tender and pepper skins are blackened, turning occasionally.
• Place peppers in food-safe plastic bag; close bag.
• Set peppers and onion aside.
• Meanwhile place steaks on grid over medium, ash-covered coals.
• Grill, covered, 11 to 13 minutes for medium rare to medium doneness, turning occasionally.
• Remove; keep warm.
• Remove and discard skins, stems and seeds from peppers.
• Chop peppers and onion.
• Combine chopped vegetables, mango, chopped cilantro, lime juice and salt in medium bowl.
• Set aside.
• Place tortillas on grid.
• Grill, uncovered, 30 seconds on each side or until heated through and lightly browned.
• Carve steaks into slices.
• Season with salt, as desired.
• Top tortillas with equal amounts of beef and mango salsa.
• Garnish with cilantro sprigs and lime wedges, if desired.

Source: www.itswhatsfordinner.com