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Pepper Steak Salad with Mango, Avocado and Jalapeno Vinaigrette

Rated as 5 out of 5 Stars

"Combine juicy pepper steak with crisp salad greens and add delicious mango, avocado and cheese to make this fresh and light salad. Top it off with a homemade spicy Jalapeño Vinaigrette to complete the dish."
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40 m servings 366
Original recipe yields 4 servings


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  1. Place jalapeno 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 degrees F) to medium (160 degrees F) doneness, turning occasionally. Remove from grill; let stand while preparing vinaigrette.
  3. Meanwhile, prepare Jalapeno Vinaigrette. Remove and discard skins, seeds and membranes from jalapeno 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.

Nutrition Facts

Per Serving: 366 calories; 20.9 17.7 28.6 77 363 Full nutrition

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Never in my whole life have I ever seen a man inhale a plate of salad as quickly as my fiance did this dish. He pronounced it "epic". I have to agree. I didn't bother with layering, just tossed...

This was so delicious and easy! The flavor of this salad is incredible! Will definitely make again