Name: Flank Steak Salad with Jalapeno Poppers
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: Steak Salad; 2 pounds/1 kg flank steak; Salt and freshly ground black pepper; 1 tablespoon vegetable oil; 1 red onion, sliced; 2 cucumbers, cut into 1-inch pieces; 2 tomatoes, diced; 2 avocados, halved, pitted, peeled and diced; 1 cup torn fresh cilantro leaves; 1 cup torn fresh mint leaves; Juice of 2 limes; 2 tablespoons olive oil; Jalapeno Poppers; 4 jalapeno peppers or milder peppers; 1/4 cup grated Cheddar cheese; 1/4 cup grated Monterey Jack cheese; 1/4 cup grated Gruyere cheese; 1 cup flour; 1 egg; 3/4 cup beer; Salt and freshly ground black pepper; Vegetable oil, for frying

Directions

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.

Flank Steak Salad with Jalapeno Poppers

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