Southwestern grilled beef salad w/ corn salsa & chipotle

6 servings

Ingredients

Quantity Ingredient
¼ cup Fresh lime juice
¼ cup Chopped fresh citantro
1 tablespoon Chopped canned chipotle chilies in adobo sauce*
2 larges Garlic cloves, pressed
1 cup Olive oil
2 Ears fresh corn, husked
4 Plum tomatoes, seeded, chopped
1 cup Chopped peeled jicama
½ cup Chopped red onion
¼ cup Chopped fresh cilantro
1½ tablespoon Fresh lime juice
1 tablespoon Ground cumin
1 tablespoon Chili powder
3 larges Garlic cloves, pressed
2 pounds Beef tenderloin steaks (1 inch thick)
1 Avocado, halved, peeled, pitted, diced
10 cups Mixed baby greens
2 smalls Mangoes, peeled, pitted, thinly sliced

Directions

DRESSING

SALSA

STEAK

ASSEMBLY

*Available at Latin American markets, specialty foods stores and in the Latin section of some supermarkets.

DRESSING: Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead Cover and refrigerate.)

SALSA: 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.)

STEAK: 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.

ASSEMBLY: 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.

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 ½ C salsa.

Thinly slice steaks crosswise. Arrange atop greens. Serve, passing re- maining dressing separately.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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