0.0 – 0 reviews • Jalapeno Recipes
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
30 min |
| Cook: |
15 min |
| Yield: |
6 servings |
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
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1423 |
| Total Fat |
123 g |
| Saturated Fat |
17 g |
| Carbohydrates |
40 g |
| Dietary Fiber |
10 g |
| Sugar |
7 g |
| Protein |
44 g |
| Cholesterol |
146 mg |
| Sodium |
1558 mg |