Beef & Salsa Salad Supreme the Editors of Publications International, Ltd.
Beef & Salsa Salad Supreme
Prep and Cook Time 20 minutes
Makes 4 servings
|1||boneless beef top sirloin steak (about 1 pound)|
|2||teaspoons Mexican seasoning blend or chili powder|
|1||package (8 ounces) assorted torn salad greens|
|1||cup rinsed and drained canned black beans|
|1||cup frozen corn, thawed|
|1/4||cup salsa or picante sauce|
|1/4||cup red wine vinegar and oil salad dressing|
|1||medium tomato, chopped|
- Heat large nonstick skillet over medium heat. Rub both sides of steak with seasoning. Cook steak in skillet 5 minutes per side to medium-rare or until desired doneness. Transfer steak to cutting board; tent with foil. Let stand 5 minutes.
- Meanwhile, combine salad greens, beans and corn in large bowl. Combine salsa and dressing in small bowl; pour over greens mixture. Toss lightly to coat. Evenly divide on salad plates.
- Carve steak crosswise into 1/4-inch-thick strips; arrange over salad greens, dividing evenly. Sprinkle with tomato.
For a special touch, add a sprig of cilantro to each serving.
|Serving Size:||1/4 of total recipe|
|Total Fat||6 g|
|Saturated Fat||2 g|
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