American Wagyu Skirt Steak Platter with Mango Salsa

Celebrate spring with a vibrant, build-your-own platter featuring tender American Wagyu skirt steak, fresh garnishes, warm tortillas, and a bright mango salsa that adds just the right note of sweetness and heat.

Ingredients

For the Skirt Steak Platter:

• 1 lb American Wagyu skirt steak

• 1 tablespoon olive oil

• 1 teaspoon sea salt
  

• 1 teaspoon freshly cracked black pepper
  

• 1 teaspoon ground cumin
  

• 1 teaspoon smoked paprika
  

• 1 tablespoon fresh lime juice
  

• 1 small red onion, thinly sliced
  

• 1 avocado, sliced
  

• 1 cup fresh cilantro leaves
  

• 8 small soft corn tortillas, warmed
  

• Lime wedges, for garnish
  

For the Mango Salsa:

• 1 ripe mango, diced
  

• ¼ cup red onion, finely chopped
  

• 1 small jalapeño, finely diced (seeds removed for less heat)
  

• Juice of 1 lime
  

• 2 tablespoons fresh cilantro, chopped
  

• Sea salt, to taste
  
  

Instructions

1. Prepare the Mango Salsa
    In a bowl, combine diced mango, red onion, jalapeño, lime juice, and cilantro. Season with sea salt and let it sit for 10–15 minutes to allow the flavors to marry.
   

2. Season & Cook the Steak
    Pat the Wagyu skirt steak dry. Rub with olive oil and season with sea salt, pepper, cumin, and smoked paprika. Let it sit at room temperature for 15 minutes.
    Grill or sear over medium-high heat for 2–3 minutes per side until a golden crust forms. Let rest for 5–10 minutes or until the internal temperature is 130-135 F, then slice thinly against the grain.
   

3. Arrange the Platter
    On a serving board or platter, fan out the sliced skirt steak. Add sliced avocado, red onion, cilantro, and lime wedges. Place the mango salsa in a small bowl on the side. Tuck in a stack of warm corn tortillas for serving.

Serve

Invite guests to build their own—with seared Wagyu, bright garnishes, and a spoonful of mango salsa for a fresh, balanced bite every time.