Samba Beef Salad
Source of Recipe
the web
List of Ingredients
2 beef shoulder center steaks (Ranch Steaks), cut 3/4 inch thick
(8 ounces each) or 1 boneless beef top sirloin steak, cut 3/4 inch thick (1 pound)
Salt
1 package (5 ounces) mixed salad greens (6 cups)
1 cup sweetened dried cranberries or cherries
1/4 cup pepitas, toasted
1/4 cup prepared tomatillo salsa
2 tablespoons crumbled queso fresco cheese or crumbled goat cheese
Dressing:
2/3 cup fresh orange juice
3 tablespoons olive oil
1 to 2 minced chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 teaspoon coarse grind black pepper
1 teaspoon minced garlic
1/2 teaspoon saltRecipe
1. Whisk dressing ingredients in small bowl. Place beef steaks and 2/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours, turning occasionally. Cover and reserve remaining dressing in refrigerator.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 11 minutes for medium rare to medium doneness (top sirloin steak, 13 to 16 minutes for medium rare to medium doneness), turning once. Carve steaks into thin slices; season with salt, as desired.
3. Toss greens with cranberries, pepitas and reserved dressing. Divide greens evenly among 4 plates. Arrange steak slices over greens. Spoon salsa over steak slices; sprinkle with cheese.
Cook's Tip: Pepita is the Mexican term for a hulled pumpkin seed. Dark-green pepitas have a delicate flavor that is even better when toasted. To toast pepitas, heat in ungreased skillet over medium heat until lightly browned, stirring constantly. Toasted pine nuts may be substituted for pepitas.
Nutrition
Nutrition information per serving, using beef shoulder center: 376 calories, 15g fat, 61mg cholesterol, 318mg sodium, 36g carbohydrate, 4.2g fiber, 26g protein, 4.0mg niacin, 0.5mg vitamin B-6, 2.7mcg vitamin B-12, 4.4mg iron, 6.3mg zinc
Serves
Makes 4 servings
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