FLANK STEAK SALAD WITH JALAPENO POPPERS

Flank Steak Salad with Jalapeno Poppers image

Provided by Chuck Hughes

Time 45m

Yield 6 servings

Number Of Ingredients 22

Steak Salad
2 pounds/1 kg flank steak
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 red onion, sliced
2 cucumbers, cut into 1-inch pieces
2 tomatoes, diced
2 avocados, halved, pitted, peeled and diced
1 cup torn fresh cilantro leaves
1 cup torn fresh mint leaves
Juice of 2 limes
2 tablespoons olive oil
Jalapeno Poppers
4 jalapeno peppers or milder peppers
1/4 cup grated Cheddar cheese
1/4 cup grated Monterey Jack cheese
1/4 cup grated Gruyere cheese
1 cup flour
1 egg
3/4 cup beer
Salt and freshly ground black pepper
Vegetable oil, for frying

Steps:

For the steak salad:
Rub the flank steak on both sides with salt and pepper. Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm.
Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well. Season the salad with salt, and pepper, to taste and set aside.
For the jalapeno poppers:
Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F.
Carefully slice down the side of the peppers and remove the seeds. Set aside.
In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers. In a separate bowl, mix the flour, egg, and beer to form a batter. Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy.
Slice the flank steak. Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half.