Pepper Steak Salad with Mango, Avocado and Jalapeño Vinaigrette

Enjoy this tasty steak salad. Grilled Strip Steaks top a bed of mixed greens, shallots, fresh mango and creamy avocado, drizzled with roasted jalapeño vinaigrette and Cotija cheese.

  • 45
  • 4
  • 370
  • 30 g

Ingredients & Cooking


  • 2 3/4 inch thick beef Strip Steak, boneless
  • 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
  • Salt
  • 1 shallot, very thinly sliced and separated into rings
  • 2 tablespoons shaved firm Cotija or Parmesan cheese
Jalapeño Vinaigrette:
  • 2 to 3 jalapeno peppers
  • 2 tablespoons fresh lime juice
  • 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.
  2. Press black pepper evenly onto beef Strip 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.
  3. 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.
  4. 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

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