3 tablespoons canned chipotle chiles in adobo sauce
3 tablespoons freshly squeezed lime juice (2 medium limes)
1 tablespoon honey
1 tablespoon grilled garlic
1/4 cup chopped fresh cilantro leaves
Pinch of salt
2 mangoes, peeled and cut lengthwise around the pit into slices
1-1/2 cups cooked and drained black beans (or canned and drained)
1/4 cup diced red bell pepper
2 scallions, green and white parts, sliced
1/2 jalapeño chile, seeded and minced
1/2 tablespoon minced fresh cilantro leaves
1 tablespoon freshly squeezed lime juice (1/2 large lime)
Salt to taste
Place the oil, chiles, lime juice, honey, garlic, cilantro, and salt in a blender and puree until smooth. Transfer to a non reactive baking dish and add the steaks. Let marinate at room temperature for 30 minutes.
Meanwhile, to prepare the salsa, grill the mango slices over direct medium heat for 5 minutes. (Use a grilling basket or set the slices on a metal rack placed at 90° to the grilling rack.) Remove, dice, and transfer to a mixing bowl. Add the beans, bell pepper, scallions, chile, cilantro, and lime juice. Season with salt.
Remove the steaks from the marinade and grill over direct medium-high heat for 4 to 5 minutes for medium-rare, about 6 minutes for medium, or to the desired doneness. Serve with the salsa.