Phosphatidyl Serine 70% powder

Directions

• Place peppers and onion slices on grid over medium, ash-covered coals (over medium heat on pre-heated gas grill).
• Grill, covered for 15 to 20 minutes or until onion is tender and pepper skins are blackened, turning occasionally. Place peppers in food-safe plastic bag; close bag. Set peppers and onion aside.
• Meanwhile combine garlic and cumin; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals.
• Grill, covered, 13 to 16 minutes (over medium heat on pre-heated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; keep warm.
• Remove and discard skins, stems and seeds from peppers when cool enough to handle. Chop peppers and onion. Combine chopped vegetables, mango, chopped cilantro, lime juice, and salt in medium bowl. Set aside.
• Place tortillas on grid. Grill, uncovered for 30 seconds on each side or until heated through and lightly browned.
• Carve steaks into slices. Season with additional salt, as desired. Top tortillas with equal amounts of beef and mango salsa. Garnish with cilantro sprigs and lime wedges, if desired.