New Recipes Flank Steak Salad with Jalapeno Poppers - ★Cooking Recipes★

Chuck Hughes combines the a simple fresh salad with juicy flank steak and homemade Jalapeno poppers.
Directions for: Flank Steak Salad with Jalapeno Poppers

Ingredients

Steak Salad

2 lb(s) flank steak (1 kg)

1 Tbsp vegetable oil (15 ml)

1 red onion, sliced

2 cucumbers cut into 1-inch pieces

2 tomatoes, diced

2 avocados, diced

1 cup cilantro, torn (250 ml)

1 cup mint, torn (250 ml)

2 limes, juiced

2 Tbsp olive oil (30 ml)

Salt and pepper to taste

Jalapeno Poppers

4 jalapeno peppers (can be substituted for milder peppers)

cup grated Cheddar cheese (60 ml)

cup grated Monterey Jack cheese (60 ml)

cup grated Gruyere (60 ml)

1 egg

cup beer (180 ml)

1 cup flour (250 ml)

Salt and pepper to taste

Vegetable oil for frying

Directions

Steak Salad

1. 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.

2. 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.

3. Slice flank steak. Pile the salad on a plate with slices of flank steak and top with one popper (see below), sliced in half.

Jalapeno Poppers

1. Slice down the side of the peppers and remove the seeds. Set aside.

2. 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.

See more: Salad, Fry, Vegetables, Main, Lunch