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.
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 369 Calories; 21g Total Fat; 5g Saturated Fat; 12g Monounsaturated Fat; 60mg Cholesterol; 272mg Sodium; 19g Total carbohydrate; 30g Protein; 3.5mg Iron; 8.4mg Niacin; 0.8mg Vitamin B6; 1.4mcg Vitamin B12; 5.3mg Zinc; 29.5mcg Selenium; 5.1g Fiber.