PEPPER STEAK SALAD WITH MANGO, AVOCADO AND JALAPEñO VINAIGRETTE
Author: Recipes and photo courtesy of The Beef Checkoff
Recipe Provided By the California Avocado Commission
Ingredients
-
2.000
2
boneless beef top loin (strip) steaks, cut 3/4 inch thick (about 8 ounces each)
-
2.000
2
jalapeno peppers
-
1.000
1
tsp.
ground black pepper
-
8.000
8
cups
mixed salad greens
-
1.000
1
mango, cut into 1/4-inch slices
-
0.500
½
small ripe, Fresh California Avocado, cut lengthwise into 8 slices
-
0.000
Salt
-
1.000
1
shallot, very thinly sliced and separated into rings
-
2.000
2
Tbsp.
shaved firm Cotija or Parmesan cheese
-
0.000
Jalapeño Vinaigrette:
-
2.000
2
Tbsp.
fresh lime juice
-
1.000
1
Tbsp.
coarsely chopped fresh cilantro
-
1.000
1
Tbsp.
water
-
0.250
¼
tsp.
salt
-
3.000
3
Tbsp.
extra-virgin olive oil
Instructions
- Place jalapeño peppers on grid over medium, ash-covered coals. Grill, uncovered, 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, uncovered, 10 to 12 minutes (over medium heat on preheated gas grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from grill; let stand while preparing vinaigrette.
- 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.
- 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's Tip: Two beef shoulder petite tender roasts (8 to 12 ounces each) may be substituted for top loin (strip) steaks. Grill shoulder 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 strips
Cook'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.
Recipes and photo courtesy of The Beef Checkoff
www.BeefItsWhatsForDinner.com
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Nutrition information per serving
Nutrition information per serving: 369 calories; 21 g fat (5 g saturated fat; 12 g monounsaturated fat); 6 mg cholesterol; 272 mg sodium; 19 g carbohydrate; 5.1 g fiber; 3 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, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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