Recipe courtesy of Chuck Hughes and Chuck Hughes
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45 min
30 min
15 min
6 servings



For the steak salad:

Rub the flank steak on both sides with salt and pepper. Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm.

Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well. Season the salad with salt, and pepper, to taste and set aside.

For the jalapeno poppers:

Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F.

Carefully slice down the side of the peppers and remove the seeds. Set aside.

In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers. In a separate bowl, mix the flour, egg, and beer to form a batter. Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy.

Slice the flank steak. Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half.

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