Southwest Steak Salad
Rib eye steaks marinated in a sassy dressing are grilled and sliced to top a savory green salad with crumbled goat cheese and crunchy onion rings.
Ingredients
1 cup Pace® Picante Sauce
1 tablespoon vegetable oil
2 teaspoons cumin
1 teaspoon dried oregano leaves, crushed
2 boneless beef rib eye steak (about 1 pound), cut in half
0.5 cup ranch dressing
2 tablespoons chopped fresh cilantro
2 teaspoons lime juice
2 teaspoons red wine vinegar
0.5 cup raisins
10 ounces (about 1 package) mixed salad greens
1 cup crumbled goat cheese (about 4 ounces)
0.75 of a 16-ounce package frozen onion rings (12 rings), prepared according to package directions
1 tablespoon vegetable oil
2 teaspoons cumin
1 teaspoon dried oregano leaves, crushed
2 boneless beef rib eye steak (about 1 pound), cut in half
0.5 cup ranch dressing
2 tablespoons chopped fresh cilantro
2 teaspoons lime juice
2 teaspoons red wine vinegar
0.5 cup raisins
10 ounces (about 1 package) mixed salad greens
1 cup crumbled goat cheese (about 4 ounces)
0.75 of a 16-ounce package frozen onion rings (12 rings), prepared according to package directions
Instructions
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.
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.
Southwest Steak Salad
Print
Rib eye steaks marinated in a sassy dressing are grilled and sliced to top a savory green salad with crumbled goat cheese and crunchy onion rings.
Instructions
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.
Ingredients
1 cup Pace® Picante Sauce1 tablespoon vegetable oil2 teaspoons cumin1 teaspoon dried oregano leaves, crushed2 boneless beef rib eye steak (about 1 pound), cut in half0.5 cup ranch dressing2 tablespoons chopped fresh cilantro2 teaspoons lime juice2 teaspoons red wine vinegar0.5 cup raisins10 ounces (about 1 package) mixed salad greens1 cup crumbled goat cheese (about 4 ounces)0.75 of a 16-ounce package frozen onion rings (12 rings), prepared according to package directions
