Flank Steak Salad with Jalapeno Poppers
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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