Pepper Steak Salad With Mango Avocado Jalapeno Vinaigrette

• 2 strips steaks Boneless, cut 3/4 inch thick, about 8 ounces each
• 3 jalapeno peppers
• 2 teaspoons ground black pepper
• 8 cups mixed salad greens
• 1 mango cut into 1/4-inch slices
• 1/2 avocado small, cut lengthwise into 8 slices
• salt
• 1 shallot very thinly sliced and separated into rings
• 2 tablespoons cotija cheese shaved firm
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro coarsely
• 1 tablespoon water
• 1/4 teaspoon salt
• 3 tablespoons extra-virgin olive oil

1. Place jalapeno 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.
2. 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 (145u0b0F) to medium (160u0b0F) doneness, turning occasionally. Remove from grill; let stand while preparing vinaigrette.
3. 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. 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.

peppers, ground black pepper, mixed salad greens, mango, avocado, salt, shallot very, cotija cheese shaved firm, lime juice, cilantro, water, salt, extravirgin olive oil

Taken from www.yummly.com/recipe/Pepper-Steak-Salad-with-Mango-Avocado-Jalapeno-Vinaigrette-1089443 (may not work)