INGREDIENTS
1
boneless beef top sirloin steak (about 1 pound)
2
teaspoons Mexican seasoning blend or chili powder
1
package (8 ounces) assorted torn salad greens
1
cup rinsed and drained canned black beans
1
cup frozen corn, thawed
1/4
cup salsa or picante sauce
1/4
cup red wine vinegar and oil salad dressing
1
medium tomato, chopped
PREPARATION:
- Heat large nonstick skillet over medium heat. Rub both sides of steak with seasoning. Cook steak in skillet 5 minutes per side to medium-rare or until desired doneness. Transfer steak to cutting board; tent with foil. Let stand 5 minutes.
- Meanwhile, combine salad greens, beans and corn in large bowl. Combine salsa and dressing in small bowl; pour over greens mixture. Toss lightly to coat. Evenly divide on salad plates.
- Carve steak crosswise into 1/4-inch-thick strips; arrange over salad greens, dividing evenly. Sprinkle with tomato.
Serving Suggestion
For a special touch, add a sprig of cilantro to each serving.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1/4 of total recipe
Protein
29 g
Fiber
6 g
Carbohydrate
21 g
Cholesterol
69 mg
Saturated Fat
2 g
Total Fat
6 g
Calories
257
Sodium
407 mg
DIETARY EXCHANGE:
Vegetable
1
Starch
1
Meat
3
