I edmontese - Piedmontese Association of the United States

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FALL 2008 PIEDMONTESE | PROFILE 1
PEPPER STEAK SALAD WITH MANGO, AVOCADO AND JALAPEÑO VINAIGRETTE Total preparation and cooking time: 40 to 45 minutes 2 boneless beef top loin (strip) steaks, cut 3/4 inch thick (about 8 ounces each) 2 to 3 jalapeño 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 Salt 1 shallot, very thinly sliced and separated into rings 2 tablespoons shaved firm Cotija or Parmesan cheese Jalapeno Vinaigrette 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, uncovered, 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 steaks. Place steaks on grid over medium, ashcovered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Remove from grill; let stand while preparing vinaigrette. 3. Meanwhile prepare Jalapeno 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. Makes 4 servings. 2 PIEDMONTESE ©Cattlemen’s | PROFILE Beef Board, American National CattleWomen, Inc. and National Cattlemen’s Beef Association • www.beef.org FALL 2008
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