Grilled Beef Salad W/Corn Salsa and Chipotle Dressing Recipe

Name: Grilled Beef Salad W/Corn Salsa and Chipotle Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup fresh lime juice; ¼ cup fresh cilantro, chopped; 1 tablespoon chipotle chile in adobo, chopped; 2 large garlic cloves, pressed; 1 cup olive oil; 2 ears fresh corn, husked; 4 plum tomatoes, seeded, chopped; 1 cup jicama, chopped, peeled (optional); ½ cup red onion, chopped; ¼ cup fresh cilantro, chopped; 1 ½ tablespoons fresh lime juice; 1 tablespoon ground cumin; 1 tablespoon chili powder; 3 large garlic cloves, pressed; 2 lbs beef tenderloin (1 inch thick); 1 avocado, halved, peeled, pitted, diced; 10 cups mixed baby greens; 2 small mangoes, peeled, pitted, thinly sliced

Servings: persons

¼ cup fresh lime juice
¼ cup fresh cilantro, chopped
1 tablespoon chipotle chile in adobo, chopped
2 large garlic cloves, pressed
1 cup olive oil
2 ears fresh corn, husked
4 plum tomatoes, seeded, chopped
1 cup jicama, chopped, peeled (optional)
½ cup red onion, chopped
¼ cup fresh cilantro, chopped
1 ½ tablespoons fresh lime juice
1 tablespoon ground cumin
1 tablespoon chili powder
3 large garlic cloves, pressed
2 lbs beef tenderloin (1 inch thick)
1 avocado, halved, peeled, pitted, diced
10 cups mixed baby greens
2 small mangoes, peeled, pitted, thinly sliced

1
FOR DRESSING:.
2
Whisk first 4 ingredients in medium bowl in blend.
3
Gradually whisk in oil.
4
Season with salt and pepper.
5
(Can be made 1 day ahead.
6
Cover and refrigerate.
7
FOR SALSA:.
8
Blanch corn in large pot of boiling salted water 2 minutes.
9
Drain.
10
Cool.
11
Cut corn from cob.
12
Transfer corn kernels to large bowl.
13
Add tomatoes, jicama, onion and cilantro and mix.
14
(Can be prepared 6 hours ahead.
15
Cover and chill.
16
).
17
FOR STEAK:.
18
Combine first 4 ingredients in small bowl.
19
Spread spice paste over both sides of steaks.
20
Cover and refrigerate at least 2 hours or up to 6 hours.
21
FOR ASSEMBLY:.
22
Prepare barbecue (medium-high heat).
23
Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
24
Transfer steaks to cutting board and let stand 5 minutes.
25
Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix.
26
Season to taste with salt and pepper.
27
Place greens in large bowl and toss with enough dressing to coat.
28
Divide greens equally among 6 plates.
29
Fan some mango slices on 1 side of each salad.
30
Top each salad with 1/2 cup salsa.
31
Thinly slice steaks crosswise.
32
Arrange atop greens.
33
Serve, passing remaining dressing separately.

1398

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¼ cup fresh lime juice, ¼ cup fresh cilantro, chopped, 1 tablespoon chipotle chile in adobo, chopped, 2 large garlic cloves, pressed, and more.

Yes, Grilled Beef Salad W/Corn Salsa and Chipotle Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Beef Salad W/Corn Salsa and Chipotle Dressing

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