Sirloin Fajitas with Mango Relish

Pat the sirloin steak dry with paper towels and season generously with black pepper on both sides.

Combine teriyaki sauce, pineapple juice, honey, and minced garlic in a bowl to create the marinade. Reserve 3 tablespoons of the marinade separately for serving.

Place the sirloin steak in a shallow dish and pour the marinade over it, coating thoroughly. Cover and refrigerate for at least 30 minutes.

While the steak marinates, prepare the mango relish by combining chopped mango, avocado, tomato, green onions, cilantro, jalapeno peppers, and lime juice in a bowl. Set aside at room temperature.

Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Remove the steak from the marinade, letting excess liquid drip off, and place it in the hot skillet. Cook for 6-7 minutes on the first side for medium-rare, then flip and cook the other side for another 5-6 minutes, depending on thickness and desired doneness.

Transfer the cooked steak to a cutting board and let it rest for 5 minutes before slicing against the grain into thin strips.

If using rosemary, lightly toss the warm steak slices with the chopped rosemary for optional fragrance and flavor.

Warm the flour tortillas in a dry skillet or over a gas flame for about 30 seconds per side until pliable and slightly charred.

Arrange the steak strips down the center of each warm tortilla.

Top each fajita with a generous spoonful of mango relish and drizzle with the reserved teriyaki-honey mixture.

Serve immediately while the tortillas and steak are still warm.