Pepper Steak Salad with Mango, Avocado and Jalapeno Vinaigrette

Pepper Steak Ingredients

• 1 to 2 tsps. ground black pepper
• 2 boneless beef top loin (strip) steaks (about 8 oz. each), cut 3/4 inch thick

Jalapeno Vinaigrette Ingredients

• 2 to 3 jalapeno peppers
• 2 Tbsp. fresh lime juice
• 1 Tbsp. coarsely chopped fresh cilantro leaves
• 1 Tbsp. water
• 1/4 tsp. salt
• 3 Tbsp. extra virgin olive oil

Salad Ingredients

• 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 Tbsp. shaved firm Cotija cheese or Parmesan

Directions
Preheat charcoal grill to medium heat.

Place the jalapeno peppers on grill over medium, ash-covered coals.  Grill uncovered for about 11-13 minutes or until evenly blistered and blackened (you can also broil them in the oven until blackened).  Place in a food safe plastic bag; close bag.  Let stand 10-15 minutes until skins are loosened.

Press black pepper evenly onto beef steaks.  Place steaks on grill over medium, ash covered coals.  Grill, uncovered, 10-12 minutes for medium rare to medium doneness, turning occasionally.  Remove from grill and let stand while preparing vinaigrette.

Meanwhile prepare Jalapeno Vinaigrette
Remove and discard skins, seeds and membranes from jalapeno peppers.  Place peppers, lime juice, cilantro, water and salt in food processor container (can also use a blender).  Cover and 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 and season with salt, to taste.  Arrange over salad.  Top with shallots and drizzle with vinaigrette.  Sprinkle with cheese.
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Susie's Tips -  Tip #1  This was excellent and a lot easier to make than it looks.  One warning, please adjust jalapeno to your own tastes!  Holy cow!  The first time I made this I think I started our hair on fire.  We used home grown jalapeno's which were quite large, instead of using the smaller store bought ones.  We could hardly eat it.  I would recommend 1 1/2 large jalapeno's from your garden, or 2 small store bought jalapeno's.

Tip #2 -  To prepare on a gas grill, preheat grill for medium heat.  Grill steaks, covered, 7-10 minutes for medium-medium rare, turning occasionally.  Cooking time for jalapeno peppers remains the same.