Pepper steak salad with mango, avocado and jalapeno vinaigrette (new dynamic beef dishes)
1) Preheat a charcoal barbecue to a medium heat. Place the jalapeno peppers on the rack over medium, ash-covered coals. Cook uncovered, for about 11-13 minutes or until evenly blistered and blackened. Place in a food-safe plastic bag, close the bag and allow to stand for 10-15 minutes until the skins are loosened.
2) Remove and discard the skins, seeds and membranes from the jalapeno peppers. Place the peppers, lime juice, coriander leaves, water and salt in food processor container. Cover and pulse on and off until combined. With the motor running, slowly add the oil through the opening in the cover, processing until well blended.
Press black pepper evenly onto the beef steaks. Place the steaks on the barbecue over medium, ash-covered coals. Cook, uncovered, for around 10-12 minutes for medium rare, turning occasionally.
Remove from the barbecue and allow to stand.
Salad: 1) Arrange the salad greens on a serving platter. Fan the mango and avocado slices over the greens.
2) Carve steaks into slices and season with salt, to taste. Arrange over the salad. Top with shallots and drizzle with vinaigrette. Sprinkle with cheese.
Cook's tip: To prepare on a gas barbecue, preheat according to the manufacturer's directions for medium heat. Cook the steaks, covered, for 7-10 minutes for medium-rare, turning occasionally. Cooking times for jalapeno peppers remain the same.