Place jalapeño peppers on grid over medium, ash-covered coals. Grill, covered, 11 to 13 minutes or until evenly blistered and blackened. Place in food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.
Press black pepper evenly onto beef Strip Steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from grill; let stand while preparing vinaigrette.
Meanwhile, prepare Jalapeño Vinaigrette. Remove and discard skins, seeds and membranes from jalapeño peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover; pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.
Arrange salad greens on serving platter. Fan the mango and avocado slices over greens. Carve steaks into slices; season with salt, as desired. Arrange over salad. Top with shallot; drizzle with vinaigrette. Sprinkle with cheese.
Nutrition information per serving: 369 Calories; 189 kcal Calories from fat; 21 g Total Fat; 5 g Saturated Fat; 12 g Monounsaturated Fat; 60 mg Cholesterol; 272 mg Sodium; 19 g Total Carbohydrate; 5.1 g Dietary Fiber; 30 g Protein; 3.5 mg Iron; 8.4 mg NE Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.3 mg Zinc; 29.5 mcg Selenium;