Big Daddy Spicy Beef Salad

Ingredients

• 4  chipotle chilies stemmed
• 0.3 cup cilantro leaves chopped
• 0.3 cup roasted peanuts dry finely chopped
• 1.5 pound flank steak 
• 6 cups mesclun greens washed and dried
• 2  jalapeños seeded thinly sliced
• 2  juice of lime juiced
• 2  juice of orange juiced
• 0.5 cup olive oil divided
• 2  bell peppers red seeded cut into strips
• 0.5  onion red thinly sliced
• 4 servings salt and freshly cracked pepper black
• 0.3 cup soya sauce 
• 1 pinch sugar 

Equipment

• food processor
• bowl
• blender
• grill
• cutting board

Directions

1. Add the chipotles, 1/2 cup olive oil and the lime juice to a food processor or blender and season with salt and black pepper, to taste. Pulse until it becomes a thick puree. Coat the flank steak with the chipotle mixture and let it marinate for 30 minutes.
2. Preheat a grill to high heat.
3. Add the jalapenos, cilantro, red peppers, red onion, peanuts, orange juice, soy sauce, sugar and remaining 2 tablespoons olive oil to a large bowl. Toss the ingredients well to combine. Season the mixture with salt and pepper, to taste, and set the bowl aside.
4. When the flank steak has finished marinating, put it on the preheated grill and grill each side for 6 to 7 minutes.
5. Transfer the steak to a cutting board and let it rest for about 8 to 10 minutes. Slice the steak thinly against the grain, and begin assembling your salad immediately.
6. Put the meslun greens on each serving plate and spoon some of the jalapeno mixture over the greens. Top with the sliced flank steak, serve and enjoy.