Grilled Beef Salad Wcorn Salsa And Chipotle Dressing Recipes

GRILLED BEEF SALAD W/CORN SALSA AND CHIPOTLE DRESSING

Grilled Beef Salad W/Corn Salsa and Chipotle Dressing image

This recipe comes from Bon Appetite...looks good, been meaning to try it, but haven't. Posting for the ZWT II Grilled Chipotle Challenge, Mexico. I did not include marinating time in the total time to cook.

Provided by Mrs Goodall

Categories Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup fresh lime juice
1/4 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)
1/2 cup red onion, chopped
1/4 cup fresh cilantro, chopped
1 1/2 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

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

Nutrition Facts : Calories 902.2, Fat 72.6, SaturatedFat 17.9, Cholesterol 129.9, Sodium 116, Carbohydrate 24.3, Fiber 5.4, Sugar 11.4, Protein 41.2

GRILLED CORN AND CHIPOTLE PEPPER SALAD

Grilled Corn and Chipotle Pepper Salad image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

8 ears fresh corn, husks and silk removed
1/2 red bell pepper, diced
1/2 red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced
1 1/2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper

Steps:

Preheat the grill to medium.
Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

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.

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