Pepper Steak Salad with Mango, Avocado and Jalapeno Vinaigrette (New Dynamic Beef Dishes)
INGREDIENTS
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2 to 3 jalapeno peppers
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1 to 2 teaspoons ground black pepper
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2 boneless beef top loin (strip) steaks, cut 3/4-inch thick (about 8 ounces each)
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2 tablespoons fresh lime juice
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1 tablespoon coarsely chopped fresh cilantro leaves
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1 tablespoon water
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1/4 teaspoon salt
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3 tablespoons extra-virgin olive oil
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8 cups mixed salad greens
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1 mango, cut into 1/4-inch slices
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1/2 small avocado, cut lengthwise into 8 slices
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Salt
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1 shallot, very thinly sliced and separated into rings
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2 tablespoons shaved firm Cotija cheese or Parmesan
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