Beef Sirloin Tips and Mango Salsa Tacos

One of the more interesting dishes that we recently had in Cabo san Lucas was one of beef mango tacos.   I wasn?t sure what I was expecting when I ordered them, but I was pleasantly surprised by the delicious sweet meat dish that was delivered to our table.

I have always been a fan of lettuce wraps from restaurants like P.F. Chang?s, but these are a different breed of wrap altogether.  The lightly spicy steak was very tender, and set off perfectly by the sweetness of the mangos.  They were satisfying, yet wonderfully refreshing.  After lunch we walked the grounds of the resort, having enjoyed a hearty lunch without the heavy feeling that sometimes lingers afterwards.

Try our version of these delicious tacos and see for yourself.

BEEF SIRLOIN TIPS

1 pound beef sirloin tip

2 cloves minced garlic

2 teaspoons chili powder

1/4 teaspoon cinnamon

Pinch cayenne pepper

¼ teaspoon salt

1 tablespoon olive oil

Begin by trimming the fat from the beef sirloin tip.  Cut the sirloin into cubes no bigger than  1/2 inch.  Combine the garlic, chili powder, cinnamon, cayenne and salt together in a small bowl.  Sprinkle mixture evenly over the beef, stirring the beef to coat all sides.  Heat olive oil in a deep skillet.  Add the beef and sauté, stirring constantly until meat is the desired doneness.  Ours were served well done, but you can cook the meat to your personal preference.  Set aside the beef cubes to cool and drain on paper towels while you prepare the salsa.

MANGO SALSA

1 ripe avocado, chopped

1/4 cup chopped English cucumber

1 fresh mango, cubed

1/4 cup chopped red onion

1/4 cup chopped red pepper

1/4 cup fresh lime juice

2 tablespoons chopped fresh cilantro

Salt to taste

YOU WILL ALSO NEED

2 tablespoons toasted pine nuts

Romaine lettuce leaves

Combine all ingredients in a bowl and add the steak cubes.  Stir to coat.  Place lettuce leaves on a platter and gently spoon beef and salsa mixture onto leaves.  Go sparingly so that the leaves don?t get too full.  Top with pine nuts and serve.