Pepper Steak Salad with Mango, Avocado and Jalapeño Vinaigrette

Main Ingredient: Black Canyon® Angus Boneless Beef Strip (top loin) Steaks
Servings: 4



2 Black Canyon® Angus Boneless Beef Strip (top loin) Steaks, cut 3/4 inch thick
1 to 2 teaspoons ground black pepper
8 cups mixed salad greens
1 mango, cut into 1/4-inch slices
1/2 small avocado, cut lengthwise into 8 slices
1 shallot, very thinly sliced and separated into rings
2 tablespoons shaved firm Cotija or Parmesan cheese
2 tablespoons fresh lime juice
2 to 3 jalapeno peppers
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon water
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil


  1. Place jalapeño peppers on grid over medium, ash-covered coals. Grill, covered, 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.
  1. Press black pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from grill; let stand while preparing vinaigrette.
  1. 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.
  1. 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.


Nutritional Information

Nutrition information per serving: 369 Calories; 21 Calories from fat; 21g Total Fat (5 g Saturated Fat; 12 g Monounsaturated Fat;) 60 mg Cholesterol; 272 mg Sodium; 19 g Total Carbohydrate; 5.1 g Dietary Fiber; 30 g Protein; 3.5 mg Iron; 8.4 mg Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.3 mg Zinc; 29.5 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium