Courtesy of The Beef Checkoff
4Servings•15 Min.Prep Time•25 Min.Cook Time•
原料：
2 boneless beef top loin (strip) steaks, cut 3/4-in. thick (about 8 oz.)
2 to 3 jalapeno peppers
1 to 2 tsp. ground black pepper
8 c. mixed salad greens
1 mango, cut into 1/4-in. slices
1/2 small avocado, cut lengthwise into 8 slices
salt
1 shallot, very thinly sliced and separated into rings
2 Tbsp. shaved firm cojita cheese or Parmesan cheese
-
Jalapeno Vinaigrette:
2 Tbsp. fresh lime juice
1 Tbsp. coarsely chopped fresh cilantro
1 Tbsp. water
1/4 tsp. salt
3 Tbsp. extra virgin olive oil
说明：
- Place jalapeño peppers on grid over medium, ash-covered coals. Grill, uncovered, 11-13 min. or until evenly blistered and blackened. Place in food-safe plastic bag; close bag. Let stand 10 -15 min. until skins are loosened.
- Press black pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10-12 min. for medium rare to medium doneness, turning occasionally. Remove from grill; let stand while preparing vinaigrette.
- 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.
- 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.
- This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
- Recipe Courtesy of The Beef Checkoff.
营养：
| 成分 | 数值 |
|---|
| Calories | 369 |
| Total Fat | 21g |
| Saturated Fat | 5g |
| Cholesterol | 60mg |
| Total Carbs | 19g |
| Fiber | 5g |
| Protein | 30g |
| Sodium | 272mg |