
Flank Steak Salad with Jalapeno Poppers
Easy, Moderate, Complex
Yields: 6 servings
Ingredients
- For the steak salad:
- 2 pounds of flank steak (1 kg)
- 1 tablespoon of vegetable oil (15 ml)
- 1 red onion, sliced
- 2 cucumbers cut into 1-inch pieces
- 2 tomatoes, diced
- 2 avocados, diced
- 1 cup of cilantro, torn (250 ml)
- 1 cup of mint, torn (250 ml)
- 2 limes, juiced
- 2 tablespoons of olive oil (30 ml)
- Salt and pepper to taste
- For the jalapeno poppers:
- 4 jalapeno peppers (can be substituted for milder peppers)
- 1/4 cup of grated Cheddar cheese (60 ml)
- 1/4 cup of grated Monterey Jack cheese (60 ml)
- 1/4 cup of grated Gruyere (60 ml)
- 1 egg
- 3/4 cup of beer (180 ml)
- 1 cup of flour (250 ml)
- Salt and pepper to taste
- Vegetable oil for frying
Method
- Rub flank steak on both sides with salt and pepper. Heat vegetable oil in a heavy skillet on high heat and cook 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 red onion, cucumbers, tomatoes, avocados, coriander, mint, lime juice and olive oil in a bowl and mix well. Salt and pepper to taste and set aside.
- For the jalapeno poppers, carefully slice down the side of the peppers and remove the seeds. Set aside.
- In a bowl, combine all grated cheeses, pepper to taste and stuff the peppers. In a separate bowl mix egg, beer and flour to form a batter. Dip the 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 flank steak. Pile the salad on a plate with slices of flank steak and top with one popper, sliced in half.