Pepper Steak Salad with Mango, Avocado and Jalapeño Vinaigrette

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Pepper Steak Salad with Mango, Avocado and Jalapeño Vinaigrette

Pepper Steak Salad with Mango, Avocado and Jalapeño Vinaigrette
Total Recipe Time:  40 to 45 minutes
Makes 4 servings

Ingredients

2 Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)2 to 3 jalapeno peppers1 to 2 teaspoons ground black pepper8 cups mixed salad greens1 mango, cut into 1/4-inch slices1/2 small avocado, cut lengthwise into 8 slicesSalt1 shallot, very thinly sliced and separated into rings2 tablespoons shaved firm Cotija or Parmesan cheeseJalapeño Vinaigrette:2 tablespoons fresh lime juice1 tablespoon coarsely chopped fresh cilantro1 tablespoon water1/4 teaspoon salt3 tablespoons extra-virgin olive oil

Instructions

  1. Place jalapeño peppers on grid over medium, ash-covered coals. Grill, covered, 11 to 13 minutes or until evenly blistered and blackened. Place in food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.
  2. Press black pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from grill; let stand while preparing vinaigrette.
  3. Meanwhile, prepare Jalapeño Vinaigrette. Remove and discard skins, seeds and membranes from jalapeño peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover; pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.
  4. Arrange salad greens on serving platter. Fan the mango and avocado slices over greens. Carve steaks into slices; season with salt, as desired. Arrange over salad. Top with shallot; drizzle with vinaigrette. Sprinkle with cheese.

Cook'sTip

Two beef Petite Tender Roasts (8 to 12 ounces each) may be substituted for 2 Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each). Grill Petite Tender Roasts, covered, over medium, ash-covered coals l4 to 18 minutes (over medium heat on preheated gas grill, covered, 14 to 19 minutes) for medium rare to medium doneness, turning occasionally.Cook's Tip:  Cotija is a firm, white Mexican cheese with a salty flavor and texture similar to Parmesan cheese. To shave firm cheeses, use a vegetable peeler to easily remove wide, thin stripsCook's Tip:  Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.

Cook's Tip: For less heat, use the lower amounts of jalapeño peppers and ground black pepper.
Nutrition information per serving: 369 calories; 21 g fat (5 g saturated fat; 12 g monounsaturated fat); 60 mg cholesterol; 272 mg sodium; 19 g carbohydrate; 5.1 g fiber; 30 g protein; 8.4 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 3.5 mg iron; 29.5 mcg selenium; 5.3 mg zinc.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.

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