Flank Steak Salad with Jalapeno Poppers
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1423
- Total Fat
- 123
- Saturated Fat
- 17
- Carbohydrates
- 40
- Dietary Fiber
- 10
- Sugar
- 7
- Protein
- 44
- Cholesterol
- 146
- Sodium
- 1558
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
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.