Best Pepper Steak Salad With Mango Avocado And Jalapeno Vinaigrette New Dynamic Beef Dishes Recipes

Pepper Steak Salad With Mango, Avocado and Jalapeno Vinaigrette image

Provided by gailanng

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

2 -3 jalapeno peppers
1 -2 teaspoon ground black pepper
salt (optional)
2 boneless top loin beef, steaks, cut 3/4-inch thick (strip, about 8 ounces each)
2 -3 roasted jalapeno peppers (see above)
2 tablespoons fresh lime juice
1 tablespoon coarsely chopped fresh cilantro leaves
1 tablespoon water
1/4 teaspoon salt
3 tablespoons 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 tablespoons shaved firm Cotija cheese (use vegetable peeler to shave) or 2 tablespoons parmesan cheese (use vegetable peeler to shave)

Steps:

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 and salt 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 (7 to 10 minutes for medium-rare to medium doneness). 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.

Nutrition Facts : Calories 201.3, Fat 15.1, SaturatedFat 2.8, Cholesterol 4.3, Sodium 197.6, Carbohydrate 17.1, Fiber 3.3, Sugar 12.3, Protein 2.4

Mango-Avocado Salad With Lime Vinaigrette image

Provided by Kay Chun

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 12

3/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 limes)
1/4 cup minced shallot
1 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon minced garlic
Kosher salt and black pepper
1/2 cup chopped cilantro leaves and tender stems
1 large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces
2 ripe mangoes, sliced or cubed
8 ounces snap peas, trimmed and thinly sliced on the diagonal
2 ripe avocados, sliced or cubed

Steps:

In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.