Flank Steak Salad with Jalapeno Poppers

  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 6 servings
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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


  1. 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

  1. 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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