Pepper Steak Salad With Mango Avocado Jalapeno Vinaigrette Recipe

Name: Pepper Steak Salad With Mango Avocado Jalapeno Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 strips steaks Boneless, cut 3/4 inch thick, about 8 ounces each; 3 jalapeno peppers; 2 teaspoons ground black pepper; 8 cups mixed salad greens; 1 mango cut into 1/4-inch slices; 1/2 avocado small, cut lengthwise into 8 slices; salt; 1 shallot very thinly sliced and separated into rings; 2 tablespoons cotija cheese shaved firm; 2 tablespoons fresh lime juice; 1 tablespoon chopped fresh cilantro coarsely; 1 tablespoon water; 1/4 teaspoon salt; 3 tablespoons extra-virgin olive oil

Servings: persons

2 strips steaks Boneless, cut 3/4 inch thick, about 8 ounces each
3 jalapeno peppers
2 teaspoons ground black pepper
8 cups mixed salad greens
1 mango cut into 1/4-inch slices
1/2 avocado small, cut lengthwise into 8 slices
salt
1 shallot very thinly sliced and separated into rings
2 tablespoons cotija cheese shaved firm
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro coarsely
1 tablespoon water
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil

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 (145u00b0F) to medium (160u00b0F) 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.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 strips steaks Boneless, cut 3/4 inch thick, about 8 ounces each, 3 jalapeno peppers, 2 teaspoons ground black pepper, 8 cups mixed salad greens, and more.

Yes, Pepper Steak Salad With Mango Avocado Jalapeno Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pepper Steak Salad With Mango Avocado Jalapeno Vinaigrette

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