Monday, June 11, 2012

Southwest Steak Salad


1 cup Pace® Picante Sauce
1 tablespoon vegetable oil
2 teaspoons ground cumin
1 teaspoon dried oregano leaves, crushed
4 boneless beef rib-eye steaks (about 1 pound)
1/2 cup ranch salad dressing
2 tablespoons chopped fresh cilantro leaves
2 teaspoons lime juice
2 teaspoons red wine vinegar
1/2 cup raisins
1 package (10 ounces) mixed salad greens
1 cup crumbled goat cheese (about 4 ounces)
12 frozen onions rings, prepared according to package directions

  • Stir 1/4 cup picante sauce, oil, cumin and oregano in a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 2 hours.
  • Stir the remaining picante sauce, dressing, cilantro, lime juice, vinegar and raisins in a small bowl. Cover and refrigerate until serving time.
  • Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium or until desired doneness, turning the beef over once halfway through the grilling time. Remove the beef from the grill and let stand for 10 minutes. Thinly slice the beef.
  • Divide the salad greens, beef and cheese among 4 plates. Drizzle each with about 2 tablespoons dressing mixture. Top each with 3 onion rings.

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