Best 4 Pepper Steak Salad With Mango Avocado And Jalapeno Vinaigrette New Dynamic Beef Dishes Recipes
Discover an explosion of flavors with this exquisite pepper steak salad, a harmonious blend of savory grilled steak, crisp bell peppers, juicy mango, creamy avocado, and a tangy jalapeno vinaigrette. Ignite your taste buds with the bold and dynamic flavors of this innovative dish, featuring tender beef strips cooked to perfection and paired with a vibrant array of fresh ingredients. The sweet and juicy mango adds a tropical touch, while the creamy avocado provides a velvety texture and healthy fats. A zesty jalapeno vinaigrette ties all the elements together, creating a vibrant and unforgettable salad experience. Get ready to tantalize your taste buds and enjoy a culinary journey like no other.
Check out the recipes below so you can choose the best recipe for yourself!
STEAK AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: sirloin steak, salt, pepper, oil, romaine lettuce, hard-boiled eggs, avocados, cherry tomato, caesar dressing
Provided by Alvin Zhou
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Salt and pepper the steak on both sides, being sure to rub in the seasoning.
- Heat the oil in a pan over high heat until slightly smoking.
- Sear the steak for about 2 minutes per side.
- Rest the steak on a cutting board for 10 minutes.
- Slice the steak.
- In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing.
- Toss the salad until evenly coated and serve.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 15 grams, Fat 44 grams, Fiber 8 grams, Protein 32 grams, Sugar 4 grams
PEPPER STEAK SALAD WITH MANGO, AVOCADO AND JALAPENO VINAIGRETTE
Make and share this Pepper Steak Salad With Mango, Avocado and Jalapeno Vinaigrette recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat charcoal grill to medium heat.
- Place the jalapeno peppers on grill over medium, ash-covered coals. Grill uncovered, for about 11 to 13 minutes or until evenly blistered and blackened. Place in a food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.
- Press black pepper and salt evenly onto beef steaks. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally (7 to 10 minutes for medium-rare to medium doneness). Remove from grill and let stand while preparing vinaigrette.
- Meanwhile prepare Jalapeno Vinaigrette:.
- Remove and discard skins, seeds and membranes from jalapeno peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover and pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.
- Arrange salad greens on serving platter. Fan the mango and avocado slices over greens.
- Carve steaks into slices and season with salt, to taste. Arrange over salad. Top with shallots and drizzle with vinaigrette. Sprinkle with cheese.
Nutrition Facts : Calories 201.3, Fat 15.1, SaturatedFat 2.8, Cholesterol 4.3, Sodium 197.6, Carbohydrate 17.1, Fiber 3.3, Sugar 12.3, Protein 2.4
MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE
Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
- Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
- Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.
PEPPER STEAK SALAD WITH MANGO, AVOCADO AND JALAPENO VINAIGRETTE
Combine juicy pepper steak with crisp salad greens and add delicious mango, avocado and cheese to make this fresh and light salad. Top it off with a homemade spicy Jalapeño Vinaigrette to complete the dish.
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Place jalapeno peppers on grid over medium, ash-covered coals. Grill, covered, 11 to 13 minutes or until evenly blistered and blackened. Place in food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.
- Press black pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Remove from grill; let stand while preparing vinaigrette.
- Meanwhile, prepare Jalapeno Vinaigrette. Remove and discard skins, seeds and membranes from jalapeno peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover; pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.
- Arrange salad greens on serving platter. Fan the mango and avocado slices over greens. Carve steaks into slices; season with salt, as desired. Arrange over salad. Top with shallot; drizzle with vinaigrette. Sprinkle with cheese.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 17.7 g, Cholesterol 76.7 mg, Fat 20.9 g, Fiber 5.2 g, Protein 28.6 g, SaturatedFat 5.1 g, Sodium 362.9 mg, Sugar 9.3 g
Tips:
- Use high-quality ingredients: The fresher and better quality your ingredients are, the tastier your steak salad will be. Choose a tender cut of steak, such as flank steak or sirloin steak, and make sure it is cooked to your desired doneness.
- Marinate the steak: Marinating the steak in a flavorful marinade will help to tenderize it and add flavor. You can use a simple marinade made with olive oil, garlic, herbs, and spices, or you can try a more complex marinade with ingredients like citrus juice, soy sauce, or yogurt.
- Cook the steak properly: The key to a great steak is to cook it properly. For a tender and juicy steak, cook it over high heat for a short period of time. You can grill, pan-sear, or broil the steak, depending on your preference.
- Use a variety of toppings: The toppings are what really make this salad special. Be generous with your toppings and use a variety of colors and textures. Some popular toppings include mango, avocado, jalapeno, red onion, and cilantro.
- Make a flavorful dressing: The dressing is the finishing touch to this salad. Make sure it is flavorful and well-balanced. You can use a simple vinaigrette made with olive oil, vinegar, and herbs, or you can try a more complex dressing with ingredients like citrus juice, honey, or mustard.
Conclusion:
This pepper steak salad with mango, avocado, and jalapeno vinaigrette is a delicious and refreshing dish that is perfect for a summer meal. The steak is tender and flavorful, the toppings are fresh and colorful, and the dressing is light and tangy. This salad is sure to be a hit at your next party or potluck.
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