Grilled Beef Salad W/Corn Salsa and Chipotle Dressing

"This recipe comes from Bon Appetite...looks good, been meaning to try it, but haven't. Posting for the ZWT II Grilled Chipotle Challenge, Mexico. I did not include marinating time in the total time to cook."
 
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Ready In:
45mins
Ingredients:
18
Serves:
6
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ingredients

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directions

  • FOR DRESSING:.
  • Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.
  • FOR SALSA:.
  • Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.).
  • FOR STEAK:.
  • Combine first 4 ingredients in small bowl. Spread spice paste over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.
  • FOR ASSEMBLY:.
  • Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to cutting board and let stand 5 minutes.
  • Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.
  • Thinly slice steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.

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Reviews

  1. This salad is outstanding!!!!!My friend said that it's the best meal she's had all year! Erin s. Cypress, ca.
     
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