Pepper Steak Salad with Mango, Avocado and Jalapeño Vinaigrette
Nutritional Highlights (per serving)
|2||boneless beef Top Loin (Strip) steaks, cut 3/4 inch thick (about 8 ounces each)|
|1||tsp.||ground black pepper|
|8||cups||Mixed salad greens|
|1||mango, cut into 1/4-inch slices|
|1/2||small ripe, Fresh California Avocado, cut lengthwise into 8 slices|
|1||shallot, very thinly sliced and separated into rings|
|2||Tbsp.||shaved firm Cotija or Parmesan cheese|
|2||Tbsp.||fresh lime juice|
|1||Tbsp.||coarsely chopped fresh cilantro|
|3||Tbsp.||extra-virgin olive oil|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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
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.