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 (145įF) to medium (160įF) 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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