pepper steak salad with mango, avocado and jalapeno vinaigrette

Ingredients

• Servings: 4
• 2 (8 ounce) beef strip steaks, boneless, cut 3/4 inch thick
• 2 jalapeno peppers, or more to taste
• 1 teaspoon ground black pepper, or to taste
• 8 cups mixed salad greens
• 1 mango, cut into 1/4-inch slices
• 1/2 small avocado, cut lengthwise into 8 slices
• salt to taste
• 1 shallot, very thinly sliced and separated into rings
• 2 tablespoons shaved firm cotija or parmesan cheese
• jalapeã±o vinaigrette:
• 2 tablespoons fresh lime juice
• 1 tablespoon coarsely chopped fresh cilantro
• 1 tablespoon water
• 1/4 teaspoon salt
• 3 tablespoons extra-virgin olive oil

Recipe

Ready Time: 40 mins


• 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 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.