Ingredients

2 boneless beef top loin (strip) steaks, cut 3/4 inch thick (about 8 ounces each)
2 to 3 jalapeo peppers
1 to 2 teaspoons ground black pepper
8 cups mixed salad greens
1 mango, cut into 1/4-inch slices
1/2 small avocado, cut lengthwise into 8 slices
salt
1 shallot, very thinly sliced and separated into rings
2 tablespoons shaved firm Cotija or Parmesan cheese

Jalapeo 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