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| | | |  | | | 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 jalapeño peppers remain the same.
Cook’s Tip: Two 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 jalapeño peppers and ground black pepper.
Cook’s Tip: Cotija is a firm, white Mexican cheese with a salty flavor and texture similar to Parmesan cheese. To shave firm cheeses, use a vegetable peeler to easily remove wide, thin strips.
Cook’s Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.
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| | | | This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron. | |  |
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Pepper Steak Salad with Mango, Avocado and Jalapeño Vinaigrette
40 to 45 minutes
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Ingredients: |
| 2 |
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boneless beef top loin (strip) steaks, cut 3/4 inch thick (about 8 ounces each) |
| 2 to 3 |
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jalapeño peppers |
| 1 to 2 |
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teaspoons ground black pepper |
| 8 |
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cups mixed salad greens |
| 1 |
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mango, cut into 1/4-inch slices |
| 1/2 |
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small avocado, cut lengthwise into 8 slices |
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Salt |
| 1 |
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shallot, very thinly sliced and separated into rings |
| 2 |
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tablespoons shaved firm Cotija or Parmesan cheese |
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Jalapeno Vinaigrette: |
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| 2 |
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tablespoons fresh lime juice |
| 1 |
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tablespoon coarsely chopped fresh cilantro |
| 1 |
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tablespoon water |
| 1/4 |
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teaspoon salt |
| 3 |
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tablespoons extra-virgin olive oil |
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Instructions: |
| 1. |
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Place jalapeño peppers on grid over medium, ash-covered coals. Grill, uncovered, 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. |
| 2. |
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Press black pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Remove from grill; let stand while preparing vinaigrette. |
| 3. |
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Meanwhile prepare Jalapeno 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. |
| 4. |
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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. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 369 calories; 21 g fat (5 g saturated fat; 12 g monounsaturated fat); 60 mg cholesterol; 272 mg sodium; 19 g carbohydrate; 5.1 g fiber; 30 g protein; 8.4 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 3.5 mg iron; 29.5 mcg selenium; 5.3 mg zinc. |
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