1. In medium bowl, whisk 1/4 cup oil, 2 tablespoons lime juice, cumin, paprika and 1 1/4 teaspoons black pepper. Makes about 1/3 cup

2. Place steak in large zip-top plastic bag; pour oil mixture over steak. Seal bag, pressing out excess air; massage in bag to coat and refrigerate at least 2 or up to 10 hours

3. Prepare outdoor grill for direct grilling over medium-high heat. In food processor, pulse garlic, mango, cilantro, onion, parsley, and remaining 2 tablespoons oil and 1 1/2 tablespoons lime juice until slightly chunky, scraping down bowl occasionally; transfer to small bowl, cover and refrigerate. Makes about 1 cup

4. Place tortillas on hot grill rack; cover and cook 2 minutes or until crisp, turning once. Remove steak from marinade; discard marinade. Place steak on hot grill rack; cover and cook 8 minutes or until internal temperature of steak reaches 145° for medium-rare or to desired doneness, turning once. Thinly slice steak against the grain

5. Serve steaks on tortillas topped with chimichurri garnished with cilantro and onion, if desired. Makes 8 tostadas

• 37 g Total fat
• 9 g Saturated fat
• 76 mg Cholesterol
• 700 mg Sodium
• 58 g Carbohydrates
• 4 g Fiber
• 10 g Sugars
• 2 g Added sugars
• 31 g Protein