Southwestern Grilled Beef Salad with Corn Salsa and Chipotle Dressing



Ingredients:
DRESSING:
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon chopped canned chipotle chilies in adobo sauce
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 pounds beef tenderloin steaks (1 inch thick)

ASSEMBLY
1 avocado, halved, peeled, pitted, diced
10 cups mixed baby greens
2 small mangoes, peeled, pitted, thinly sliced

Method:

Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.
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.)
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.
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 steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.