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

Directions:

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