Flank Steak Salad with Jalapeno Poppers

Heat up your steak with this appetising creation from Chuck Hughes

Ingredients

For the steak salad

2 pounds of flank steak (1 kg)
1 tablespoon of vegetable oil (15 ml)
1 red onion, sliced
2 cucumbers cut into 1-inch pieces
2 tomatoes, diced
2 avocados, diced
1 cup of cilantro, torn (250 ml)
1 cup of mint, torn (250 ml)
2 limes, juiced
2 tablespoons of olive oil (30 ml)
Salt and pepper to taste

For the Jalapeno Poppers

4 jalapeno peppers (can be substituted for milder peppers)
1/4 cup of grated Cheddar cheese (60 ml)
1/4 cup of grated Monterey Jack cheese (60 ml)
1/4 cup of grated Gruyere (60 ml)
1 egg
3/4 cup of beer (180 ml)
1 cup of flour (250 ml)
Salt and pepper to taste
Vegetable oil for frying

To Make

Rub flank steak on both sides with salt and pepper. Heat vegetable oil in a heavy skillet on high heat and cook steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm.
Meanwhile combine red onion, cucumbers, tomatoes, avocados, coriander, mint, lime juice and olive oil in a bowl and mix well. Salt and pepper to taste and set aside.
For the jalapeno poppers, carefully slice down the side of the peppers and remove the seeds. Set aside.
In a bowl, combine all grated cheeses, pepper to taste and stuff the peppers. In a separate bowl mix egg, beer and flour to form a batter. Dip the 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.
Slice flank steak. Pile the salad on a plate with slices of flank steak and top with one popper, sliced in half.

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