Beef Fajita Salad with Mango-Serrano Vinaigrette
May 18, 2010 in Recipes
Ingredients
- 3 medium mangos, peeled, pitted and cheeks sliced off
- Olive oil
- 2 medium poblano peppers
- 1/2 teaspoon ground black pepper
- 1 pound beef top sirloin steak, 1 inch thick
- 1 large red onion, cut into
- 1/2-inch slices
- 1 cup radishes, thinly sliced
- 2 tablespoons chopped cilantro
Vinaigrette
- 3 tablespoons lime juice
- 3 tablespoons water
- 1 to 2 serrano peppers
- 3 tablespoons olive oil
Preparation
- Brush mangos with oil. Place mango cheeks and poblanos on grill over medium, ash-covered coals. Grill poblanos, uncovered, 9 to 10 minutes (gas grill times remain the same) or until skins are blackened, turning occasionally. Grill mangos 8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Seal peppers in food-safe bag and let stand for 15 minutes. Cool and cut mangos into 3/4-inch cubes and reserve.
- Press black pepper onto beef steak. Brush onion with oil. Place steak on grid; arrange onion around steak. Grill, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) or until steak is medium rare (145°F) to medium (160°F) doneness and onion is tender, turning occasionally.
- For vinaigrette, measure 1/2 cup cubed mango and combine with lime juice, water and serranos in food processor. Cover; process until smooth. With motor running, slowly add oil, processing until well blended. Season with salt, as desired.
- Discard skins, stems and seeds from poblanos; cut into 3/4-inch pieces. Carve steak into slices. Halve onion slices. Place beef, remaining mango, onion, poblanos and radishes on platter. Season with salt. Drizzle with vinaigrette; toss to coat. Sprinkle with cilantro.
Serves
Makes 4 servings
