Recipe for Composed Sweet Pepper and Steak Salad with Pequin Vinaigrette 
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Yield:
4
Ingredients:
Amount Ingredient
FOR THE SALAD ----------------
2 x filet mignons, 4-6 oz. each
1 head leaf lettuce, washed, leaves
separated
1 lrg red bell pepper, sliced into rings
1 lrg yellow bell pepper, sliced into rings
1 med red onion, very thinly sliced
Grated Romano cheese, optional
----------------- FOR THE PEQUIN VINAIGRETTE ----------------
1 tbl Dijon mustard
3 tbl balsamic vinegar
2 tsp crushed pequin chile
1/2 med white onion, quartered
1 x clove garlic
1 tsp crushed dried oregano
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbl olive oil
Instructions:
Instructions: To make the salad:
Grill the steak just until very rare, then let cool to room temperature.

Refrigerate for at least 2 hours. Slice tissue-thin and reserve. Place leaves of lettuce on individual plates, then arrange the rings of bell pepper and slices of filet mignon over the lettuce. Top with the onion and pour the pequin vinaigrette over the salad. Grate a small amount of Romano cheese over the top if desired and serve at once.

To make the pequin vinaigrette:
Place all the ingredients except the oil in a food processor fitted with a steel blade and process. Scrape down the bowl with a rubber spatula, turn on the machine again, and add the oil in a slow stream through the feeder opening in the top. Process until well blended, then stir in the club soda.

Dressing yield: Approx. 3/4 cup

SERVING SUGGESTIONS: This salad is nice served with toasted bagels. Top the meal off with a mango ice cream or mango cobbler for a great southwestern lunch or light dinner.

The pequin vinaigrette is not only great on this salad but is also good on large mixed green salads, corn salads, or mixed bean salads.

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