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Chipotle Seasoned Skirt Steak with Warm Mango Salsa

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  • 2 Tbsp. olive oil
  • 4 tsp. Knorr® Tomato Bouillon with Chicken flavor
  • 1 Tbsp. lime juice
  • 1 clove garlic, finely chopped
  • 1 1/2 lbs. skirt steak, cut into 4-inch pieces
  • 1 medium white onion, chopped
  • 1 large red bell pepper, chopped
  • 2 medium mangoes, peeled and cut into 1-inch chunks
  • 2 Tbsp. chopped fresh cilantro

NUTRITIONAL INFORMATION

 

Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Combine 1 tablespoon olive oil, 3 teaspoons Knorr® Tomato Bouillon with Chicken flavor, lime juice and garlic in a large, resealable plastic bag. Add steak and turn to coat.
  • 2 Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and cook onion and red pepper about 4 minutes. Add mango and cook about 2 minutes. Stir in remaining 1 teaspoon Bouillon and cilantro, then cook about 1 minute. Arrange on serving platter and keep warm.
  • 3 Remove steak from marinade, discarding marinade. Cook steak over medium-high heat about, 8 minutes or until until desired doneness, turning once. Arrange steak on warm mango salsa.