*  Exported from  MasterCook  *

             Southwestern Grilled Beef Salad With Corn Salsa

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **DRESSING**
     1/4  Cup           Fresh lime juice
     1/4  Cup           Chopped fresh cilantro
   1      Tablespoon    Canned Chipotle Chilies In Adobo Sauce -- Chopped
   2      Large         Garlic cloves, pressed
   1      Cup           Olive oil
                        **SALSA**
   2      Ears          fresh corn, husked
   4                    Plum tomatoes, seeded, -- Chopped
   1      Cup           Chopped peeled Jicama
     1/2  Cup           Chopped red onion
     1/4  Cup           Chopped fresh cilantro
                        **STEAK**
   1 1/2  Tablespoons   Fresh Lime Juice
   1      Tablespoon    Ground cumin
   1      Tablespoon    Chili powder
   3      Large         Garlic cloves, pressed
   2      Large         Beef tenderloin steaks -- 1" Thick
                        **ASSEMBLY**
   1                    Avocado, Halved, Peeled, Diced -- Pitted
  10      Cups          Mixed baby greens
   2      Small         Mangoes, peeled, pitted, -- Thinly Sliced

 Dressing: Whisk first 4 ingredients in medium bowl to blend.
 Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) 
 *Available at Latin American markets, specialty food stores and in the Latin section of some supermarkets.

Salsa:  Blanch corn in large pot of boiling salted water 2 minutes. Drain.
 Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, 
Jicama onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)

Steak:  Combine first 4 ingredients in small bowl. Spread spice paste
 over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.

Assembly: Prepare barbecue (medium-high heat). Grill steaks to 
desired doneness, about 5 minutes per side for medium- rare.
 Transfer steaks to cutting board and let stand 5 minutes.

 Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix.
 Season to taste with salt and pepper. Place greens in large bowl and toss 
with enough dressing to coat. Divide greens equally among 6 plates.
 Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.
 Thinly slice steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.


                   - - - - - - - - - - - - - - - - - -