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Beef Fajita Salad with Mango-Serrano Vinaigrette

Beef Fajita Salad with Mango-Serrano VinaigretteRecipe courtesy of The Beef Checkoff.

Recipe Ingredients:

1 pound boneless beef top sirloin steak, cut 1-inch thick
3 medium mangoes, peeled, cut in half
Olive oil
2 medium poblano peppers
1/2 teaspoon ground black pepper
1 large red onion (about 11-ounce), cut into 1/2-inch thick slices
1 cup radishes, thinly sliced (about 1 bunch)
2 tablespoons chopped fresh cilantro

Vinaigrette:
3 tablespoons fresh lime juice
3 tablespoons water
1 to 2 serrano peppers
3 tablespoons olive oil

Cooking Directions:

  1. Brush mangoes lightly with oil. Place mangoes and poblano peppers in center of grid over medium, ash-covered coals. Grill peppers, covered, 9 to 10 minutes (gas grill times remain the same) or until skins are completely blackened, turning occasionally. Grill mangoes 8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Place peppers in food-safe plastic bag; close bag. Let stand 15 minutes. Set mangoes aside.
  2. Press black pepper evenly onto beef steak. Brush onion slices lightly with oil. Place steak in center of grid over medium, ash-covered coals; arrange onion slices around steak. Grill steak and onion, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) or until steak is medium rare (145°F (62.7°C)) to medium (160°F (71.1°C)) doneness and onion is tender, turning occasionally. Keep warm.
  3. Meanwhile, prepare Vinaigrette. Cut grilled mangoes into 3/4-inch pieces. Combine 1/2 cup mango, lime juice, water and serrano peppers in food processor container. Cover; process until smooth. With motor running, slowly add oil through opening in cover, processing until well blended. Season with salt, as desired. Set aside.
  4. Remove and discard skins, stems and seeds from poblano peppers; cut into 3/4-inch pieces. Carve steak into slices. Cut onion slices in half. Place beef, remaining mango pieces, onion, peppers and radishes on serving platter. Season with salt, as desired. Drizzle salad with vinaigrette; toss lightly to coat. Sprinkle with cilantro.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 398; Total Fat: 16g; Saturated Fat: 3g; Cholesterol: 49mg; Total Carbs: 37g; Fiber: 6g; Protein: 29g; Sodium: 84mg.

Recipe and photograph courtesy of The Beef Checkoff.