Recipe courtesy of Chuck Hughes
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Flank Steak Salad with Jalapeno Poppers
Total:
45 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Active:
30 min
Yield:
6 servings
Level:
Easy

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

Steak Salad

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.

Jalapeno Poppers

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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