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South-of-the-Border Steak Salad with Creamy Taco Dressing

Recipe

Nutritional Info

Cook's Notes

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South of the Border Beef Salad w/Creamy Taco Dressing

Total recipe time: 35 minutes Makes 4 servings

Ingredients

1 pound beef shoulder center steaks (Ranch Steak) or boneless beef top sirloin steak, cut 3/4 inch thick
1 tablespoon plus 2 teaspoons taco seasoning mix, divided
2 teaspoons packed brown sugar
1/3 cup prepared reduced-fat ranch dressing
Salt
1 package (8 to 10 ounces) mixed salad greens
1/2 cup sweetened dried cranberries or cherries
1/4 cup crumbled queso fresco cheese or shredded Co-Jack or Cheddar cheese
1/4 cup pepitas or sunflower seeds, toasted

Instructions

Combine 1 tablespoon taco seasoning and brown sugar. Press evenly onto beef steaks. Place steaks in center of grid over medium, ash-covered coals. Grill steaks, covered, 8 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness.
Meanwhile, combine remaining taco seasoning and ranch dressing in medium bowl, mixing until well blended. Cover and refrigerate until ready to use.
Carve steaks into slices. Season with salt, as desired. Arrange salad greens on serving platter. Top with cranberries, cheese, pepitas and steak slices. Serve with dressing.

Nutritional Information Per Serving

Nutrition information per serving: 346 calories; 15 g fat (4 g saturated fat; 3 g monounsaturated fat); 69 mg cholesterol; 556 mg sodium; 24 g carbohydrate; 2.1 g fiber; 26 g protein; 3.3 mg niacin; 0.3 mg vitamin B₆; 2.7 mcg vitamin B₁₂; 3.8 mg iron; 25.8 mcg selenium; 6.2 mg zinc.

This recipe is an excellent source of protein, vitamin B₁₂, iron, selenium and zinc; and a good source of niacin and vitamin B₆.

Cook's Notes

Pepita is the Mexican name for a hulled pumpkin seed. Dark green in color, pepitas have a delicate flavor that is even better when toasted.