Pepper Steak Salad with Mango, Avocado and Jalapeño Vinaigrette
- 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.
- 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.
- 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.
- 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.
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