Mexican
Beef 'n' Cheese Fiesta Salad
Prep Time: 25 min | Cook Time: 10 min | Servings: 6 | Calories: 275
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Prep Time
25 min
Cook Time
10 min
Servings
6
Calories
275
Mexican-inspired “taco salads” are and excellent way to eat your leafy greens while still being able to enjoy a hearty meal. Our fiesta salad calls for quality steak cuts that add a protein punch among all of the other garden-fresh ingredients and a generous sprinkling of Sargento® Shredded Cheddar Jack Cheese to ensure we really get that Mexican flavor!
Ingredients
- 1/4 cup red wine vinegar
- 2 tablespoon sugar
- 2 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 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® Shredded Cheddar Jack 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.
