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Grilled Beef Salad
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Categories: Avocado Recipes, Beef, Favorites, Salad, Southwestern Recipes, Summer Recipes
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Total Time: 2 hrs. 32 min.
Baking Time: 12 min.
Marinating Time: 2 hrs.
Preparation Time: 20 min.

This refreshing summer salad is a meal in itself. Its reminiscent of the Italian chopped salad but done in a Southwestern style.


1/4 cup fresh lime juice
1/4 cup fresh cilantro - chopped
1 tablespoon chipotle peppers - chopped
2 large garlic cloves - pressed
1 cup olive oil
salt and pepper
For the Salsa
2 ears corn - husked
4 plum tomatoes
1/2 cup red onion - chopped
1/4 cup fresh cilantro - chopped
For the Steak
1 1/2 tablespoons fresh lime juice
1 tablespoon chili powder
3 large garlic cloves - pressed
2 pounds beef tenderloin steaks - 1 inch thick
Assembly
1 avocado - diced
10 cups greens
2 small nectarines - peeled and sliced

For the Dressing

Whisk first 4 ingredients in a medium bowl to blend. Gradually whisk in oil. Season with salt and pepper. Can be made 1 day ahead, cover and refrigerate.

For the Salsa

Preheat oven to 400 degrees F. Roast corn for 12 minutes. Cool. Cut corn from cob. Transfer corn to large bowl, Add tomatoes, onion, and cilantro; mix. Can be made 6 hours ahead. Cover and chill.

For the Steak

Combine first 4 ingredients in a small bowl, Spread spice paste over both sides of steak. Cover and refrigerate at least 2 hours (and up to 6 hours).

Assembly

Prepare barbecue (medium high heat). Grill steaks to desired doneness (about 5 minutes on each side). 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. Fan some nectarine slices on outer edge of salad. Top each salad with 1/2 cup salsa.


Calories: 879 Calories From Fat: 76%
Protein: 32g Carbohydrate: 23g
Cholesterol: 106mg Sodium: 121mg


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