Spicy Beef Chipotle Salad
Smoky, citrus seasoned steak served over lettuce with a corn and black bean southwestern salsa.
Cook Time: 40 Minutes
Servings: 4
Ingredients: 17
Ingredients
Marinade:
Black Bean and Corn Salsa:
Preparation
-
Step 1
Combine orange juice, Worcestershire sauce, olive oil, garlic, cumin, Chile powder and salt in a large mixing bowl. Reserve half of marinade for dressing. Place remaining marinade in food-safe plastic bag; add Sirloin Steak, turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
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Step 2
Meanwhile, combine salsa ingredients in medium bowl. Cover and refrigerate until ready to serve.
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Step 3
Preheat grill to medium heat. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 12 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
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Step 4
Let steak rest 5 to 10 minutes. (Temperature will continue to rise about 5°F to 10°F to reach 145°F for medium rare; 160°F for medium. Carve steak diagonally across the grain into thin slices.
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Step 5
To assemble, layer lettuce leaves on serving platter. Top with salsa and steak. Drizzle with reserved marinade and top with jalapenos, as desired.
Nutrition Information
340 Calories
2.4g SAT FAT
30g PROTEIN
4 mg IRON
4.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 salad: 340 Calories; 105.3 Calories from fat; 11.7g Total Fat (2.4 g Saturated Fat; 0 g Trans Fat; 0.5 g Polyunsaturated Fat; 2.9 g Monounsaturated Fat;) 56 mg Cholesterol; 200 mg Sodium; 31 g Total Carbohydrate; 10.2 g Dietary Fiber; 3.7 g Total Sugars; 30 g Protein; 0 g Added Sugars; 70.5 mg Calcium; 4 mg Iron; 1025 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 9.4 mg NE Niacin; 0.6 mg Vitamin B6; 1.2 mcg Vitamin B12; 214 mg Phosphorus; 4.2 mg Zinc; 25 mcg Selenium; 93.2 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Riboflavin, Phosphorus, and Choline.
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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