Pepper Steak Salad with Mango, Avocado and Jalapeno Vinaigrette
Beef. It's What's For Dinner.
Ingredients40 m servings 366 cals
- 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.
- 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.
- 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.
- 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.
Per Serving: 366 calories; 20.9 g fat; 17.7 g carbohydrates; 28.6 g protein; 77 mg cholesterol; 363 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...