1 lb skirt steak- trimmed, butterfly
¼ cup roasted red, yellow and green bell peppers
½ cup cleaned watercress
2 oz Mango mojo

Steak

1. Toss skirt steak with 1 Ts lime juice, canola oil, salt and pepper.
2. Grill for 3-4 minuets each side.
3. Slice against the grain of the steak.

Roasted peppers

1 ea bell peppers (Red, yellow and green)
Canola oil
Salt and pepper

1. Lightly toss peppers with canola oil, pinch of salt and pepper.
2. Place on hot grill.
3. Turning occasionally until all side are charred.
4. Place in a bowl and cover with plastic wrap.
5. After about 10 minuets peppers should be cool enough to handle.
6. Gently peel away charred skin and remove seed core.
7. Slice thin

Mango Mojo

1 cup diced mango
¼ cup diced red onion
¼ cup diced red pepper
1 Tb minced Ginger
1 Tb minced Garlic
1 Tb minced garlic
1 ½  cups White Vinegar
1/2 cup canola oil
¼ cup honey

1. Combine all ingredients, make sure to mix well before serving

I like to serve this dish like an upside down salad, steak topped with the mango mojo and salad on top!