Products & Brands

Grilled Beef Salad

Ingredients:
FOR THE DRESSING
¼ C Lime juice, fresh
¼ C Fresh MarketSource Cilantro, chopped
1 T Chipotle or jalapeno peppers, chopped
2 ea Large Natural Pak Garlic cloves, pressed, minced
1 C Bocelli Extra Virgin Olive Oil - Greco
TT Salt & pepper
FOR THE SALSA
11/2 C Family Tradition Peaches & Cream Corn kernels
4 ea Fresh plum tomatoes, chopped
½ C Red onion, chopped
¼ C Fresh MarketSource Cilantro, chopped
FOR THE STEAK
11/2 T Lime juice, fresh
1 T Natural Pak Chili Powder
3 ea. Large Natural Pak Garlic cloves, pressed
2 lbs. Brandt California Griller Steaks
FOR ASSEMBLY
1 ea. Avocado, medium dice
10 C French Red Mix
2 ea. Blood oranges or nectarines (navel oranges may be substituted), segmented
Instructions:
FOR THE DRESSING
Put cilantro, peppers and garlic in mixing bowl
Add lime juice, mix well
Whisk in oil
Adjust seasoning with salt and pepper
Cover and refrigerate
FOR THE SALSA
Heat a sauté pan over medium flame
Add the defrosted corn and pan roast - toss corn in pan as necessary to avoid burning
Transfer roasted corn to a mixing bowl
Add tomatoes, onion, and cilantro
Mix well and refrigerate to chill
FOR THE STEAK
In a small bowl make a paste of the first 4 ingredients
Spread paste over both sides of the steak
Cover and refrigerate for 2 to 6 hours
FOR ASSEMBLY
Heat a sauté pan over medium high flame
Sear and pan roast steaks to desired doneness
Transfer to cutting board - allow to rest 5 minutes
Add avocado & 2T dressing to salsa - mix
Place greens in bowl and toss with enough dressing to coat
Fan citrus segments on edge of service plate
Cover plates with salad greens
Slice steak thinly and arrange slices over greens
Top each salad with ½ C salsa