Flank Steak Salad With Jalapeno Poppers
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
39
Spice
43
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
910 g
Steak (/1 kg flank)1
Salt2 tbsps
Olive Oil1 cup
Grated Cheddar Cheese1 cup
Gruyere Cheese (grated)1 cup
Flour1
Egg3 cup
BeerDirections:
1
For the steak salad: Rub the flank steak on both sides with salt and pepper
2
Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes
3
Flip and cook on the other side for 5 more minutes for medium-rare
4
Keep warm
5
Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well
6
Season the salad with salt, and pepper, to taste and set aside
7
For the jalapeno poppers: Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F
8
Carefully slice down the side of the peppers and remove the seeds
9
Set aside
10
In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers
11
In a separate bowl, mix the flour, egg, and beer to form a batter
12
Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy
13
Slice the flank steak
14
Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half