Steak Taco Salad – Get your chef’s hat!
30 min. /4 servings
Source: Beef USA/National Cattlemen’s Beef Association (www.beefretail.org)
- 1 lb beef shoulder center steaks (ranch steaks), cut 3/4” thick or boneless beef top sirloin steak, cut 3/4” thick
- 1 pkg (8-10 oz) mixed salad greens
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds, toasted
- 1/4 cup crumbled queso fresco or shredded Co-Jack cheese
Dressing:
- 1/3 cup ranch dressing
- 2 tsp taco seasoning mix
Rub:
- 1 tbsp taco seasoning mix
- 2 tsp packed brown sugar
Combine dressing ingredients. Combine rub ingredients; press onto beef steaks. Place steaks on grid medium, ash-covered coals. Grill shoulder center steaks, covered, nine to 11 minutes for medium rare to medium doneness, turning once. (Grill top sirloin steak, uncovered, 13 to 16 minutes for medium rare to medium doneness, turning occasionally.) Combine greens, cranberries, sunflower seeds and dressing in large bowl; toss. Carve steaks; season with salt. Arrange on salad mixture. Top with cheese.
Broil top sirloin steak: Place steak on rack in broiler pan so surface of beef is 2” to 3” from heat. Broil nine to 12 minutes for medium rare to medium doneness, turning once.
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