Flank Steak Salad with Jalapeno Poppers - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
- 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.
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