Pepper Steak Salad With Mango, Avocado And Jalapeño Vinaigrette

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Beef Board Recipes


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2 boneless beef top loin (strip) steaks, cut 3/4 inch thick (about 8 ounces each)

2 to 3 jalapeno peppers

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


1 shallot, very thinly sliced and separated into rings

2 tablespoons shaved firm Cotija or Parmesan cheese

2 tablespoons fresh lime juice

1 tablespoon coarsely chopped fresh cilantro

1 tablespoon water

1/4 teaspoon salt

3 tablespoons extra-virgin olive oil

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