Best 5 Pepper Steak Salad With Mango Avocado And Jalapeno Vinaigrette New Dynamic Beef Dishes Recipes

Indulge in a symphony of flavors with our tantalizing Pepper Steak Salad, a culinary masterpiece that marries the bold and the refreshing. Savor the juicy, tender steak, seared to perfection and sliced against a backdrop of crisp romaine lettuce. The vibrant mango adds a burst of sweetness, while creamy avocado lends a velvety texture. Jalapeño vinaigrette ties all the elements together with its zesty, slightly spicy kick. This vibrant salad is not only a treat for your taste buds but also a feast for your eyes.

Our culinary journey doesn't stop there. We've compiled a collection of equally enticing beef recipes to satisfy your cravings. Embark on a culinary adventure with our rich and flavorful Beef and Broccoli Stir-Fry, where tender beef and crisp broccoli florets dance in a savory sauce. Experience the comforting embrace of our hearty Beef Stew, a classic dish that warms the soul with its tender chunks of beef, vegetables, and a rich, flavorful broth.

For a quick and satisfying meal, try our flavorful 15-Minute Ground Beef and Potato Skillet. This skillet dish is a weeknight savior, packed with ground beef, potatoes, and a medley of vegetables, all smothered in a savory sauce. And if you're craving a taste of the Orient, our Korean BBQ Beef Bowl is sure to hit the spot. This flavorful bowl features tender beef marinated in a sweet and savory Korean BBQ sauce, served over fluffy rice and topped with an array of fresh vegetables.

These diverse beef recipes offer a culinary expedition that will tantalize your taste buds and leave you craving more. So, prepare to embark on a delightful journey of flavors, textures, and culinary artistry.

Let's cook with our recipes!

STEAK AND AVOCADO SALAD RECIPE BY TASTY

Steak and Avocado Salad Recipe by Tasty image

Here's what you need: sirloin steak, salt, pepper, oil, romaine lettuce, hard-boiled eggs, avocados, cherry tomato, caesar dressing

Provided by Alvin Zhou

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 lb sirloin steak, about ½ inch (1cm) thick
salt, to taste
pepper, to taste
2 tablespoons oil
2 hearts romaine lettuce, chopped
3 hard-boiled eggs, diced
2 avocados, diced
2 cups cherry tomato, halved
3 tablespoons caesar dressing

Steps:

Salt and pepper the steak on both sides, being sure to rub in the seasoning.
Heat the oil in a pan over high heat until slightly smoking.
Sear the steak for about 2 minutes per side.
Rest the steak on a cutting board for 10 minutes.
Slice the steak.
In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing.
Toss the salad until evenly coated and serve.
Enjoy!

Nutrition Facts : Calories 577 calories, Carbohydrate 15 grams, Fat 44 grams, Fiber 8 grams, Protein 32 grams, Sugar 4 grams

MANGO AND AVOCADO SALAD

Mango and Avocado Salad image

Provided by Sunny Anderson

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon balsamic vinegar
1 tablespoon lime juice
2 tablespoons extra-virgin olive oil
2 mangos, cubed
2 avocados, cubed
1/2 small red onion, diced
Salt and freshly ground black pepper

Steps:

In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

SWEET PEPPER AND STEAK SALAD

Sweet Pepper and Steak Salad image

Provided by Aida Mollenkamp

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/4 cup finely chopped fresh chives
Oil, for brushing vegetables, plus more for grill grate
1 large red onion, cut into 1/2-inch wide rings
2 large red, yellow, or orange bell peppers, stemmed, seeded, and cut into quarters
Salt and freshly ground black pepper
1 pound NY strip steak, trimmed
4 cups chopped watercress or arugula
1 cup halved grape or cherry tomatoes

Steps:

For the vinaigrette:
Whisk the vinegar, honey, salt, and pepper together, in a small bowl, until the salt is dissolved. While whisking constantly, pour in the olive oil. Stir in the chives, taste, and adjust seasoning as desired. Set aside until ready to use.
For the salad:
Heat the grill to medium (350 degrees F) and rub the grate with a towel dipped in oil. Brush the vegetables all over with oil and season well with salt and pepper, to taste. Grill the vegetables, turning rarely, over medium heat until soft and charred, about 10 minutes for the onions and 15 minutes for the peppers. Remove the vegetables from the grill to a cutting board and let cool slightly. Cut the onion rings into quarters and cut the peppers into 1-inch cubes. Reserve.
Season the steak generously with salt and freshly ground black pepper. Grill the steak until desired doneness, about 4 minutes on each side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
Cut the steak against the grain into 1/2-inch slices and add to a medium bowl. Pour 1/3 of the vinaigrette over the steak and toss to coat.
Combine the peppers, onion, watercress or arugula, tomatoes, and the remaining vinaigrette in a large serving bowl, and toss to combine. Top with the steak, adjust seasoning, as desired, and serve.

Nutrition Facts : Calories 261, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 45 milligrams, Sodium 724 milligrams, Carbohydrate 10 grams, Fiber 2.5 grams, Protein 28 grams, Sugar 6 grams

PEPPER STEAK SALAD WITH MANGO, AVOCADO AND JALAPENO VINAIGRETTE

Pepper Steak Salad With Mango, Avocado and Jalapeno Vinaigrette image

Make and share this Pepper Steak Salad With Mango, Avocado and Jalapeno Vinaigrette recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 jalapeno peppers
1 -2 teaspoon ground black pepper
salt (optional)
2 boneless top loin beef, steaks, cut 3/4-inch thick (strip, about 8 ounces each)
2 -3 roasted jalapeno peppers (see above)
2 tablespoons fresh lime juice
1 tablespoon coarsely chopped fresh cilantro leaves
1 tablespoon water
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
8 cups mixed salad greens
1 mango, cut into 1/4-inch slices
1/2 small avocado, cut lengthwise into 8 slices
salt
1 shallot, very thinly sliced and separated into rings
2 tablespoons shaved firm Cotija cheese (use vegetable peeler to shave) or 2 tablespoons parmesan cheese (use vegetable peeler to shave)

Steps:

Preheat charcoal grill to medium heat.
Place the jalapeno peppers on grill over medium, ash-covered coals. Grill uncovered, for about 11 to 13 minutes or until evenly blistered and blackened. Place in a food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.
Press black pepper and salt evenly onto beef steaks. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally (7 to 10 minutes for medium-rare to medium doneness). Remove from grill and let stand while preparing vinaigrette.
Meanwhile prepare Jalapeno Vinaigrette:.
Remove and discard skins, seeds and membranes from jalapeno peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover and pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.
Arrange salad greens on serving platter. Fan the mango and avocado slices over greens.
Carve steaks into slices and season with salt, to taste. Arrange over salad. Top with shallots and drizzle with vinaigrette. Sprinkle with cheese.

Nutrition Facts : Calories 201.3, Fat 15.1, SaturatedFat 2.8, Cholesterol 4.3, Sodium 197.6, Carbohydrate 17.1, Fiber 3.3, Sugar 12.3, Protein 2.4

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE

Mango-Avocado Salad With Lime Vinaigrette image

Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.

Provided by Kay Chun

Categories lunch, weeknight, salads and dressings, appetizer, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

3/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 limes)
1/4 cup minced shallot
1 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon minced garlic
Kosher salt and black pepper
1/2 cup chopped cilantro leaves and tender stems
1 large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces
2 ripe mangoes, sliced or cubed
8 ounces snap peas, trimmed and thinly sliced on the diagonal
2 ripe avocados, sliced or cubed

Steps:

In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

Tips:

Choose the right cut of beef: For this recipe, a flank steak or skirt steak works best. These cuts are relatively thin and cook quickly, making them ideal for a salad.
Marinate the beef: Marinating the beef helps to tenderize it and add flavor. You can use a simple marinade made with olive oil, soy sauce, garlic, and ginger, or you can get creative and try a more complex marinade.
Cook the beef properly: The key to a perfect pepper steak salad is to cook the beef to the right temperature. For a medium-rare steak, cook it for about 2-3 minutes per side. For a medium steak, cook it for about 3-4 minutes per side. And for a well-done steak, cook it for about 4-5 minutes per side.
Assemble the salad: Once the beef is cooked, assemble the salad. Start with a bed of greens, then add the steak, mango, avocado, and jalapeño vinaigrette. You can also add other toppings, such as roasted peanuts or crispy shallots.

Conclusion:

Pepper steak salad with mango, avocado, and jalapeño vinaigrette is a delicious and refreshing salad that is perfect for a summer meal. The combination of sweet and savory flavors is sure to please everyone at your table. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, this salad is sure to be a hit.