| Ingredients:
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FOR THE DRESSING
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¼ C Lime juice, fresh
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¼ C Fresh MarketSource Cilantro, chopped
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1 T Chipotle or jalapeno peppers, chopped
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2 ea Large Natural Pak Garlic cloves, pressed, minced
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1 C Bocelli Extra Virgin Olive Oil - Greco
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TT Salt & pepper
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FOR THE SALSA
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11/2 C Family Tradition Peaches & Cream Corn kernels
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4 ea Fresh plum tomatoes, chopped
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½ C Red onion, chopped
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¼ C Fresh MarketSource Cilantro, chopped
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FOR THE STEAK
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11/2 T Lime juice, fresh
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1 T Natural Pak Chili Powder
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3 ea. Large Natural Pak Garlic cloves, pressed
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2 lbs. Brandt California Griller Steaks
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FOR ASSEMBLY
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1 ea. Avocado, medium dice
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10 C French Red Mix
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2 ea. Blood oranges or nectarines (navel oranges may be substituted), segmented
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Instructions:
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FOR THE DRESSING
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Put cilantro, peppers and garlic in mixing bowl
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Add lime juice, mix well
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Whisk in oil
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Adjust seasoning with salt and pepper
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Cover and refrigerate
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FOR THE SALSA
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Heat a sauté pan over medium flame
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Add the defrosted corn and pan roast - toss corn in pan as necessary to avoid burning
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Transfer roasted corn to a mixing bowl
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Add tomatoes, onion, and cilantro
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Mix well and refrigerate to chill
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FOR THE STEAK
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In a small bowl make a paste of the first 4 ingredients
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Spread paste over both sides of the steak
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Cover and refrigerate for 2 to 6 hours
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FOR ASSEMBLY
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Heat a sauté pan over medium high flame
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Sear and pan roast steaks to desired doneness
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Transfer to cutting board - allow to rest 5 minutes
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Add avocado & 2T dressing to salsa - mix
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Place greens in bowl and toss with enough dressing to coat
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Fan citrus segments on edge of service plate
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Cover plates with salad greens
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Slice steak thinly and arrange slices over greens
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Top each salad with ½ C salsa |