South-of-the-Border Chopped Steak Salad with Creamy Tapatio Hot Sauce™ Dressing
<div>Craving a colorful and crunchy steak salad? Try this recipe with Tapatio Hot Sauce™, black beans, corn and mangoes.</div>
Cook Time: 30 Minutes
Servings: 4
Ingredients: 13
Ingredients
Preparation
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Step 1
Combine 3 teaspoons taco seasoning, 3 teaspoons Tapatio Hot Sauce™ and brown sugar in food-safe plastic bag; mix to combine. Place beef Top Sirloin Steak in same plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.
Cooking Tip: You may use more or less Tapatio Hot Sauce™ for a spicier or more mild pepper flavor.
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Step 2
Meanwhile, combine remaining 1 teaspoon taco seasoning, remaining 1 teaspoon Tapatio™ Hot Sauce and ranch dressing in medium bowl, mixing until well blended. Cover and refrigerate until ready to use.
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Step 3
Remove steak from marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
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Step 4
Dice steak into 1/2-inch cubes. Season with salt, as desired. Combine steak, salad greens, beans, mangoes, 1/4 cup queso fresco, corn and dressing in large bowl; toss gently to mix. Garnish with pepitas, tortilla strips, onions and remaining 1/4 cup queso fresco, as desired.
Cooking Tip: To toast seeds, place in dry skillet over medium heat. Cook, stirring frequently, 3 to 5 minutes or until fragrant and golden brown.
Nutrition Information
513 Calories
4.8g SAT FAT
38g PROTEIN
5.4 mg IRON
6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 2 cups (1-1/2 cups salad and veggies, 3 oz beef (1/2 cup)): 513 Calories; 158.4 Calories from fat; 17.6g Total Fat (4.8 g Saturated Fat; 0.1 g Trans Fat; 3.6 g Polyunsaturated Fat; 6 g Monounsaturated Fat;) 71 mg Cholesterol; 897 mg Sodium; 54 g Total Carbohydrate; 13 g Dietary Fiber; 38 g Protein; 186 mg Calcium; 5.4 mg Iron; 974 mg Potassium; 0.3 mg Riboflavin; 7.3 mg NE Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 741 mg Phosphorus; 6 mg Zinc; 30.2 mcg Selenium; 125.1 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Calcium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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