Name: Beef Fajita Salad with Mango-Serrano Vinaigrette
Ingredients: 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 tablespoon chopped cilantro; 3 tablespoon lime juice; 3 tablespoon water; 1 serrano pepper; 3 tablespoon olive oil

Beef Fajita Salad with Mango-Serrano Vinaigrette

Courtesy of The Beef Checkoff/The National Mango Board

Beef Fajita Salad with Mango-Serrano Vinaigrette

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Servings

Ingredients

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 tablespoon chopped cilantro
3 tablespoon lime juice
3 tablespoon water
1 serrano pepper
3 tablespoon olive oil

Instructions

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.
For the Steak: Press black pepper onto beef steak. Brush onion with oil. Place steak on grill; 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.
Source:
National Mango Board