Ingredients

• Steak Salad
• 2 pounds/1 kg flank steak
• Salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 cucumbers, cut into 1-inch pieces
• 2 tomatoes, diced
• 2 avocados, halved, pitted, peeled and diced
• 1 cup torn fresh cilantro leaves
• 1 cup torn fresh mint leaves
• Juice of 2 limes
• 2 tablespoons olive oil
• Jalapeno Poppers
• 4 jalapeno peppers or milder peppers
• 1/4 cup grated Cheddar cheese
• 1/4 cup grated Monterey Jack cheese
• 1/4 cup grated Gruyere cheese
• 1 cup flour
• 1 egg
• 3/4 cup beer
• Salt and freshly ground black pepper
• Vegetable oil, for frying

Instructions

1. For the steak salad:
2. Rub the flank steak on both sides with salt and pepper. Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm.
3. Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well. Season the salad with salt, and pepper, to taste and set aside.
4. For the jalapeno poppers:
5. Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F.
6. Carefully slice down the side of the peppers and remove the seeds. Set aside.
7. In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers. In a separate bowl, mix the flour, egg, and beer to form a batter. Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy.
8. Slice the flank steak. Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half.