Tex-Mex Steak Salad

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Tex-Mex Steak Salad
Created by Chef Dale Mackay
Ingredients
Beef
1   lb CO-OP Beef Strip Loin (2 steaks)
1   tsp salt
1   tsp ground cumin
2
  Tbsp smoked paprika
Dressing
2
  Tbsp red wine vinegar
2
  Tbsp vegetable oil
½
  tsp CO-OP GOLD PURE Honey, melted
½
  tsp ground cumin
½
  tsp minced garlic
1   tsp Tabasco sauce
1   tsp lime juice
Salad
½
  cup CO-OP GOLD PURE Canned Black Beans, drained and rinsed
½
  cup fresh corn, raw off the cob
¼
  cup red onion, thinly sliced
½
  cup green cabbage, finely shredded
2
  Tbsp cilantro, chopped
¼
  tsp salt
½
  Cup CO-OP GOLD Tortilla Chips, broken, as garnish
Directions
  1. Preheat the grill. While it heats, season the steaks with salt, cumin and paprika.
  2. Grill each steak for about 4 minutes per side on medium-high heat or to your preferred doneness. Remove from the grill and let the steaks rest on a plate or rack. Or, cook your steak in a cast iron skillet. Watch the video here.
  3. To make the dressing, combine all ingredients in a bowl and blend well.
  4. Place all salad ingredients in a mixing bowl. Add dressing and mix well.
  5. Slice steak into ½ inch slices against the grain. Divide the steak evenly on four plates. Arrange salad beside and garnish with tortilla chips.


Internal Temperatures for Beef:
Medium-rare
145°F
Medium
160°F
Well done
170°F


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