Pepper Steak Salad with Mango, Avocado and Jalapeno Vinaigrette

           Easy, Entrees, Recipes
Pepper Steak Salad with Mango, Avocado and Jalapeno Vinaigrette
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Ingredients:

1 ½ teaspoon ground black pepper

2 boneless beef top loin (strip) steaks, cut ¾-inch thick

8 cups mixed salad greens

1 mango, cut into ¼-inch slices

1 small avocado, cut lengthwise into 8 slices

Salt to taste

1 shallot, very thinly sliced and separated into rings

Jalapeno Vinaigrette

2 jalapeno peppers

2 Tablespoons fresh lime juice

1 Tablespoon coarsely chopped fresh cilantro leaves

1 Tablespoon water

¼ teaspoon salt

3 Tablespoons extra-virgin olive oil

Directions:

Preheat charcoal grill to medium heat.

Place the jalapeno peppers on grill over medium, ash-covered coals. Grill uncovered, for about 11 to 13 minutes or until evenly blistered and blackened or under a high broiler about 5 minutes. Turn as needed to get an even char. Place in a food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.

Press black pepper evenly onto beef steaks and lightly season with salt. Place steaks on grill over medium, ash-covered coals. Grill uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Remove from grill and let rest while preparing vinaigrette.

Remove and discard skins, seeds and membranes from jalapeno peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover and pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.

Arrange salad greens on serving platter. Fan the mango and avocado slices over greens. Carve steaks into slices and season with salt, to taste. Arrange over salad. Top with shallots and drizzle with dressing.

Makes 4 servings

This recipe was inspired in whole or in part by The Food Network

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