- 2 (8 ounce) beef strip steaks, boneless, cut 3/4 inch thick
- 2 jalapeno peppers, or more to taste
- 1 teaspoon ground black pepper, or to taste
- 8 cups mixed salad greens
- 1 mango, cut into 1/4-inch slices
- 1/2 small avocado, cut lengthwise into 8 slices
- Salt to taste
- 1 shallot, very thinly sliced and separated into rings
- 2 tablespoons shaved firm Cotija or Parmesan cheese
- Jalapeño Vinaigrette:
- 2 tablespoons fresh lime juice
- 1 tablespoon coarsely chopped fresh cilantro
- 1 tablespoon water
- 1/4 teaspoon salt
- 3 tablespoons extra-virgin olive oil
- Place jalapeno peppers on grid over medium, ash-covered coals. Grill, covered, 11 to 13 minutes or until evenly blistered and blackened. Place in food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.
- Press black pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Remove from grill; 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; 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; season with salt, as desired. Arrange over salad. Top with shallot; drizzle with vinaigrette. Sprinkle with cheese.