Grilled Beef Salad W/corn Salsa And Chipotle Dressing

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 for dressing:.
• 2 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.
• 3 for salsa:.
• 4 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.).
• 5 for steak:.
• 6 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.
• 7 for assembly:.
• 8 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.
• 9 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.
• 10 thinly slice steaks crosswise. arrange atop greens. serve, passing remaining dressing separately.