Southwestern grilled beef salad w/ corn salsa & chipotle
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh lime juice |
| ¼ | cup | Chopped fresh citantro |
| 1 | tablespoon | Chopped canned chipotle chilies in adobo sauce* |
| 2 | larges | Garlic cloves, pressed |
| 1 | cup | Olive oil |
| 2 | Ears fresh corn, husked | |
| 4 | Plum tomatoes, seeded, chopped | |
| 1 | cup | Chopped peeled jicama |
| ½ | cup | Chopped red onion |
| ¼ | cup | Chopped fresh cilantro |
| 1½ | tablespoon | Fresh lime juice |
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Chili powder |
| 3 | larges | Garlic cloves, pressed |
| 2 | pounds | Beef tenderloin steaks (1 inch thick) |
| 1 | Avocado, halved, peeled, pitted, diced | |
| 10 | cups | Mixed baby greens |
| 2 | smalls | Mangoes, peeled, pitted, thinly sliced |
Directions
DRESSING
SALSA
STEAK
ASSEMBLY
*Available at Latin American markets, specialty foods stores and in the Latin section of some supermarkets.
DRESSING: Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead Cover and refrigerate.)
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.)
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.
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 ½ C salsa.
Thinly slice steaks crosswise. Arrange atop greens. Serve, passing re- maining dressing separately.
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>