Southwest Chipotle Steak Salad with Fresh Corn Salad

http://mykitchenadventures1.blogspot.com/2013/07/southwest-chipotle-steak-salad-with.html


Servings - 4   Serving Size - 1/4 of recipe (about 3 oz of steak per salad)  Points Plus per Serving - 9 Points Plus

Calories - 321.6,   Total Fat - 14.9g,   Carb. - 26.6g,   Protein - 26.4g,  Fiber - 4.8g


For marinade:

12 oz. flat iron steak

1/4 cup Herdez® Traditional Chipotle Cooking sauce

1 clove garlic, smashed

2 TBS. fresh lime juice

1 TBS olive oil


For the corn salsa:

1 cup fresh corn kernals (or frozen defrosted ones)

2 TBS fresh lime juice

1 clove garlic, minced

1/4 cup diced red pepper

1/4 cup diced orange pepper

1 small jalapeno pepper, diced (discard ribs and seeds for less heat)

1/4 cup red onion, diced

1/4 cup chopped cilantro (optional)

dash of kosher salt

3 TBS Herdez® Traditional Chipotle cooking sauce


For the salad:

8 cups shredded romaine lettuce

1 small tomato, sliced into wedges

1/4 cup sliced red pepper

1/4 cup sliced orange pepper

1/2 cup reduced fat Mexican blend shredded cheese, divided


For the chipotle cream drizzle:

1/4 cup reduced fat sour cream

1 - 2 TBS skim milk

1 tsp. Herdez® Traditional Chipotle Cooking Sauce


1.  Combine all ingredients for marinade in small bowl.  Place flat iron steak in zipper plastic bag and pour marinade on it.  Let marinade in refrigerator for 2 hours.

2.  After you make the marinade, make the corn salsa.  Combine all ingredients and allow to sit in fridge until ready to assemble salads. 

3.  Once meat has marinaded.  Heat grill to MED/HIGH.  Grill steak until it has reached desired doneness.  I like medium rare.  Remove steak from grill and allow to rest under foil for about 10 minutes before slicing. Slice thin on diagonal and against grain.  (you can also cook the steak on an indoor grill pan if you can't grill outside)

4.  Assemble salads by dividing the lettuce, sliced peppers, tomato, and cheese between plates.  Divide the corn salsa between each salad.  Top with sliced beef, dividing beef evenly between plates.  (about 3oz of steak per salad)  To make drizzle, combine all ingredients and drizzle on top of meat.  Enjoy!  


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