Pepper Steak Salad with Mango, Avocado and Jalapeño Vinaigrette
Courtesy of The Beef Checkoff 4 Servings • 15 Min. Prep Time • 25 Min. Cook Time| Ingredients |
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| 2 boneless beef top loin (strip) steaks, cut 3/4-in. thick (about 8 oz.) |
| 2 to 3 jalapeno peppers |
| 1 to 2 tsp. ground black pepper |
| 8 c. mixed salad greens |
| 1 mango, cut into 1/4-in. slices |
| 1/2 small avocado, cut lengthwise into 8 slices |
| salt |
| 1 shallot, very thinly sliced and separated into rings |
| 2 Tbsp. shaved firm cojita cheese or Parmesan cheese |
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| Jalapeno Vinaigrette: |
| 2 Tbsp. fresh lime juice |
| 1 Tbsp. coarsely chopped fresh cilantro |
| 1 Tbsp. water |
| 1/4 tsp. salt |
| 3 Tbsp. extra virgin olive oil |
Directions:
1. Place jalapeño peppers on grid over medium, ash-covered coals. Grill, uncovered, 11-13 min. or until evenly blistered and blackened. Place in food-safe plastic bag; close bag. Let stand 10 -15 min. until skins are loosened.
2. Press black pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10-12 min. for medium rare to medium doneness, turning occasionally. Remove from grill; let stand while preparing vinaigrette.
3. Meanwhile prepare Jalapeno 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.
* This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
* Recipe Courtesy of The Beef Checkoff.
Nutrition:
Calories: 369; Total Fat: 21g; Saturated Fat: 5g; Cholesterol: 60mg; Total Carbs: 19g; Fiber: 5g; Protein: 30g; Sodium: 272mg;