Beef Fajita Salad with Mango-Serrano Vinaigrette

    Servings: 4
    PREP TIME: |Cook Time:
    Recipe Categories: Salad, Appetizers & Side Dishes, Main Dish


    3 medium mangos, peeled and halved
    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
    3 tablespoons lime juice
    3 tablespoons water
    1 serrano pepper
    3 tablespoons olive oil


    For the Salad: Brush mangos with oil. Place mangos and poblanos on grid 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. Let stand 15 minutes. 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 the Vinaigrette: Cut mangos into 3/4-inch pieces. Combine 1/2 cup mango, 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. To Assemble: 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


    Nutritional analysis per serving: Calories 477; Protein 28 g; Carbohydrates 35 g; Fat 26 g; 49% Calories from Fat; Cholesterol 84 mg; Sodium 71 mg; Potassium 807 mg; Fiber 5 g
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