Grilled Beef Salad W/Corn Salsa and Chipotle Dressing

Total Time
45mins
Prep 45 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  1. FOR DRESSING:.
  2. 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.
  3. FOR SALSA:.
  4. 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.).
  5. FOR STEAK:.
  6. 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.
  7. FOR ASSEMBLY:.
  8. 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.
  9. 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.
  10. Thinly slice steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.
Most Helpful

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

gunforhire July 27, 2007