Pepper Steak Salad With Mango Avocado Jalapeno Vina

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Pepper Steak Salad With Mango Avocado Jalapeno Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions