Beef fajita salad
with mango-Serrano vinaigrette
3 medium mangos, peeled, pitted and cheeks sliced off
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
3 tablespoons lime juice
3 tablespoons water
1 to 2 serrano peppers
3 tablespoons olive oil
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.
(Courtesy of The Beef Checkoff and National Mango Board)
Yield: 4 servings
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