Best Southwestern Grilled Beef Salad With Corn Salsa And Chipotle Dressing Recipes

GRILLED SOUTHWESTERN STEAK SALAD

Grilled Southwestern Steak Salad image

Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it's versatile! We serve it hot, room temperature or cold. -Yvonne Starlin, Westmoreland, Tennessee

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 beef top sirloin steak (1 inch thick and 3/4 pound)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
3 poblano peppers, halved and seeded
2 large ears sweet corn, husks removed
1 large sweet onion, cut into 1/2-inch rings
1 tablespoon olive oil
2 cups uncooked multigrain bow tie pasta
2 large tomatoes
DRESSING:
1/4 cup lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/3 cup chopped fresh cilantro

Steps:

Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.

Nutrition Facts : Calories 456 calories, Fat 13g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 378mg sodium, Carbohydrate 58g carbohydrate (15g sugars, Fiber 8g fiber), Protein 30g protein.

SOUTHWESTERN GRILLED BEEF SALAD WITH CORN SALSA AND CHIPOTLE DRESSING

Southwestern Grilled Beef Salad with Corn Salsa and Chipotle Dressing image

Categories Salad Beef Fruit Garlic Vegetable Marinate Mango Corn Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 23

Ingredients

Dressing
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon chopped canned chipotle chilies in adobo sauce
2 large garlic cloves, pressed
1 cup olive oil
Salsa
2 ears fresh corn, husked
4 plum tomatoes, seeded, chopped
1 cup chopped peeled jicama
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
Steak
1 1/2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 tablespoon chili powder
3 large garlic cloves, pressed
2 pounds beef tenderloin steaks (1 inch thick)
Assembly
1 avocado, halved, peeled, pitted, diced
10 cups mixed baby greens
2 small mangoes, peeled, pitted, thinly sliced
*Available at Latin American markets, specialty foods stores and in the Latin section of some supermarkets.

Steps:

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 steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.