Beef 'n' Cheese Fiesta Salad
Prep Time: 25 minutes
Cook Time: 10 minutes
Serves: 6
Ingredients
- 1/4 cup red wine vinegar
- 2 tablespoon sugar
- 2 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon olive oil
- 3/4 pound flank steak or boneless beef sirloin steak, cut 1 inch thick
- 2 cups torn spinach
- 2 cups curly endive
- 2 cups red leaf lettuce
- 2 cups thawed frozen or drained canned whole kernel corn
- 1 cup chopped plum tomatoes
- 3/4 cup sliced green onions with tops
- 2 cups (8 oz.) Sargento® Cheddar Jack Shredded Cheese
- 2 cups coarsely crushed tortilla chips
Directions
In small bowl, combine vinegar, sugar, lime juice, salt, pepper flakes and pepper; mix well. Cover and refrigerate until ready to serve. Heat oil in large skillet over medium heat until hot. Panfry steak in hot oil 4 minutes per side for rare or to desired doneness. Transfer to carving board; season with salt and pepper to taste, if desired. Let stand 20 minutes. Carve across the grain into thin slices. In large bowl, combine spinach, endive, lettuce, corn, tomatoes, green onions and steak; toss lightly. Add dressing; toss again. Add cheese and tortilla chips; toss lightly.