Southwestern Grilled Beef Salad With Corn Salsa And Chipotle Dressing
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
46
Spice
42
Sweetness
64
Sourness
46
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 tbsps
Lime Juice (fresh)1 cup
Cilantro (chopped fresh)3 large
Garlic Cloves (pressed)1 cup
Olive Oil1 cup
Jicama (chopped peeled)1 cup
Red Onion (chopped)1 tbsp
Ground Cumin1 tbsp
Chili PowderDirections:
1
For dressing: Whisk first 4 ingredients in medium bowl in blend
2
Gradually whisk in oil
3
Season with salt and pepper
4
(Can be made 1 day ahead
5
Cover and refrigerate
6
Whisk first 4 ingredients in medium bowl in blend
7
Gradually whisk in oil
8
Season with salt and pepper
9
(Can be made 1 day ahead
10
Cover and refrigerate
11
For Salsa: Blanch corn in large pot of boiling salted water 2 minutes
12
Drain
13
Cool
14
Cut corn from cob
15
Transfer corn kernels to large bowl
16
Add tomatoes, jicama, onion and cilantro and mix
17
(Can be prepared 6 hours ahead
18
Cover and chill
19
) Blanch corn in large pot of boiling salted water 2 minutes
20
Drain
21
Cool
22
Cut corn from cob
23
Transfer corn kernels to large bowl
24
Add tomatoes, jicama, onion and cilantro and mix
25
(Can be prepared 6 hours ahead
26
Cover and chill
27
) For steak: Combine first 4 ingredients in small bowl
28
Spread spice paste over both sides of steaks
29
Cover and refrigerate at least 2 hours or up to 6 hours
30
Combine first 4 ingredients in small bowl
31
Spread spice paste over both sides of steaks
32
Cover and refrigerate at least 2 hours or up to 6 hours
33
For Assembly: Prepare barbecue (medium-high heat)
34
Grill steaks to desired doneness, about 5 minutes per side for medium-rare
35
Transfer steaks to cutting board and let stand 5 minutes
36
Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix
37
Season to taste with salt and pepper
38
Place greens in large bowl and toss with enough dressing to coat
39
Divide greens equally among 6 plates
40
Fan some mango slices on 1 side of each salad
41
Top each salad with 1/2 cup salsa
42
Thinly steaks crosswise
43
Arrange atop greens
44
Serve, passing remaining dressing separately
45
Prepare barbecue (medium-high heat)
46
Grill steaks to desired doneness, about 5 minutes per side for medium-rare
47
Transfer steaks to cutting board and let stand 5 minutes
48
Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix
49
Season to taste with salt and pepper
50
Place greens in large bowl and toss with enough dressing to coat
51
Divide greens equally among 6 plates
52
Fan some mango slices on 1 side of each salad
53
Top each salad with 1/2 cup salsa
54
Thinly steaks crosswise
55
Arrange atop greens
56
Serve, passing remaining dressing separately