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Pepper Steak Salad with Mango, Avocado and Jalapeno Vinaigrette (New Dynamic Beef Dishes) Recipe

Pepper Steak Salad with Mango, Avocado and Jalapeno Vinaigrette (New Dynamic Beef Dishes) Recipe

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Pepper Steak Salad with Mango, Avocado and Jalapeno Vinaigrette (New Dynamic Beef Dishes)

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Ingredients:

Serving

2 to 3 jalapeno peppers
1 to 2 tsp ground black pepper
2 boneless beef top loin (strip) steaks, cut 3/4-inch thick ( about 8 oz each)
2 tbsp fresh lime juice
1 tbsp coarsely chopped fresh cilantro leaves
1 tbsp water
1/4 tsp salt
3 tbsp extra-virgin olive oil
8 cups mixed salad greens
1 mango , cut into 1/4-inch slices
1/2 small avocado , cut lengthwise into 8 slices
salt
1 shallot, very thinly sliced and separated into rings
2 tbsp shaved firm cotija cheese or parmesan

Directions:

Jalapeno Vinaigrette:
Preheat charcoal grill to medium heat.
Place the jalapeno peppers on grill over medium, ash-covered coals. Grill uncovered, for about 11 to 13 minutes or until evenly blistered and blackened. Place in a 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 grill over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Remove from grill and 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 and 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 and season with salt, to taste. Arrange over salad. Top with shallots and drizzle with vinaigrette. Sprinkle with cheese.
Cook's Tip: To prepare on gas grill, preheat grill according to manufacturer's directions for medium heat. Grill steaks, covered, 7 to 10 minutes for medium-rare to medium doneness, turning occasionally. Cooking times for jalapeno peppers remain the same.
Cook's Tip: 2 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: For less heat, use the lower amounts of jalapeno peppers and ground black pepper.
Cook's Tip: Cotija is a firm, white Mexican cheese with a salty flavor and texture similar to Parmesan. To shave firm cheeses, use a vegetable peeler to easily remove wide, thin strips.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2485.28 Kcal (10405 kJ)
Calories from fat	2163.63 Kcal
		% Daily Value*
Total Fat	240.4g	370%
Cholesterol	240.4mg	80%
Sodium	5110.86mg	213%
Potassium	681.15mg	14%
Total Carbs	57.16g	19%
Sugars	48.96g	196%
Dietary Fiber	4.76g	19%
Protein	22.51g	45%
Vitamin C	45.6mg	76%
Vitamin A	0.4mg	12%
Iron	0.6mg	4%
Calcium	418.5mg	42%

Amount Per 100 g
Calories	373.66 Kcal (1564 kJ)
Calories from fat	325.3 Kcal
		% Daily Value*
Total Fat	36.14g	370%
Cholesterol	36.14mg	80%
Sodium	768.42mg	213%
Potassium	102.41mg	14%
Total Carbs	8.59g	19%
Sugars	7.36g	196%
Dietary Fiber	0.72g	19%
Protein	3.38g	45%
Vitamin C	6.9mg	76%
Vitamin A	0.1mg	12%
Iron	0.1mg	4%
Calcium	62.9mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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