RECIPES

Pepper Steak Salad with Mango, Avocado and Jalapeño Vinaigrette

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Total Time:

25min

Cook Time:

25min

Nutritional Highlights (per serving)

See Full

369
Calories
21 g
Total Fat
5.1 g
Dietary Fiber
3 g
Protein
19 g
Total Carbs

Ingredients

Serves: 4
  boneless beef Top Loin (Strip) steaks, cut 3/4 inch thick (about 8 ounces each)
  jalapeno peppers
tsp.  ground black pepper
cups  Mixed salad greens
  mango, cut into 1/4-inch slices
1/2    small ripe, Fresh California Avocado, cut lengthwise into 8 slices
    salt
  shallot, very thinly sliced and separated into rings
Tbsp.  shaved firm Cotija or Parmesan cheese
    Jalapeño Vinaigrette:
Tbsp.  fresh lime juice
Tbsp.  coarsely chopped fresh cilantro
Tbsp.  water
1/4  tsp.  salt
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

Instructions

  1. 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.
  2. 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.
  3. 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.
  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.

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

NUTRITION INFORMATION
PER SERVING
Calories 369
Total Fat 21 g
Trans Fat 0 g
Saturated Fat 5 g
Unsaturated Fat 12 g
Polyunsaturated Fat 0 mg
Dietary Fiber 5.1 g
Protein 3 g
Total Carbs 19 g
Cholesterol 6 mg
Sodium 272 mg
Potassium 0 mg
Total Sugar 0 g

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.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

The Beef Checkoff

Recipes and photo courtesy of The Beef Checkoff

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