Pepper Steak Salad with Mango Avocado and Jalapeno Vinaigrette
Elevate your salad game with this vibrant and flavorful Pepper Steak Salad with Mango, Avocado, and Jalapeño Vinaigrette! Juicy, perfectly seared pepper-crusted steak is the star of this dish, complemented by sweet, ripe mango, creamy avocado, and a medley of crisp mixed greens. The zesty jalapeño vinaigrette, made with fresh lime juice, honey, and a hint of cilantro, ties everything together with a bold, tangy kick. This easy-to-make recipe is a delicious balance of savory, sweet, and spicy, perfect for a light yet satisfying lunch or dinner. Ready in just 30 minutes, it's a fresh spin on a classic steak salad, bursting with color and irresistible flavor!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 lb Ribeye or sirloin steak
- 1 tsp Salt
- 2 tbsp Coarsely ground black pepper
- 4 tbsp Olive oil
- 1 unit Ripe mango, diced
- 1 unit Avocado, diced
- 6 oz Mixed greens (arugula, spinach, etc.)
- 1 cup Cherry tomatoes, halved
- 1 unit Jalapeño, seeded and minced
- 1 unit Lime, juiced
- 1 tsp Honey
- 2 tbsp White wine vinegar
- 2 tbsp Cilantro, chopped
Instructions
1. Remove the steak from the refrigerator and let it come to room temperature (about 20 minutes). Pat dry with paper towels.
2. Season both sides of the steak with salt and press the coarsely ground black pepper into the surface of the meat to form a crust.
3. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat. Once hot, add the steak to the skillet.
4. Sear the steak for 3-4 minutes on each side for medium-rare (or longer for desired doneness). Remove from the skillet and let it rest for 10 minutes before slicing thinly against the grain.
5. While the steak rests, prepare the jalapeño vinaigrette. In a small bowl, combine the minced jalapeño, lime juice, honey, white wine vinegar, 2 tablespoons of olive oil, and chopped cilantro. Whisk until emulsified. Adjust seasoning with a pinch of salt if needed.
6. In a large salad bowl, combine the mixed greens, diced mango, diced avocado, and halved cherry tomatoes.
7. Arrange the thinly sliced steak on top of the salad. Drizzle the jalapeño vinaigrette over the entire salad and toss lightly to coat.
8. Serve immediately and enjoy the refreshing combination of flavors!
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 7.1 g | 26% | |
| Total Sugars | 11.2 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
