South-of-the-Border Chopped Steak Salad with Creamy Tapatio Hot Sauce™ Dressing

• 30 min
• 4 SERVINGS
• 510 Cal
• 38 g Protein

Ingredients:

• 1 beef Top Sirloin Steak (about 1 pound)
• 4 teaspoons taco seasoning mix, divided
• 2 to 4 teaspoons Tapatio Hot Sauce™, divided
• 2 teaspoons packed light brown sugar
• 1/2 cup reduced-fat ranch dressing
• 1 package (5 to 6 ounces) mixed salad greens
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup diced mangoes
• 1/2 cup crumbled queso fresco cheese, divided
• 1/2 cup frozen corn, thawed and charred
• 1/4 cup toasted pepitas or sunflower seeds
• 1/4 cup tortilla strips
• 1/4 cup diced red onion

Cooking:

1. Combine 3 teaspoons taco seasoning, 3 teaspoons Tapatio Hot Sauce™ and brown sugar in food-safe plastic bag; mix to combine. Place beef Top Sirloin Steak in same plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes. 
   
Cook's Tip: You may use more or less Tapatio Hot Sauce™ for a spicier or more mild pepper flavor.
2. Meanwhile, combine remaining 1 teaspoon taco seasoning, remaining 1 teaspoon Tapatio™ Hot Sauce and ranch dressing in medium bowl, mixing until well blended. Cover and refrigerate until ready to use.
3. Remove steak from marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Dice steak into 1/2-inch cubes. Season with salt, as desired. Combine steak, salad greens, beans, mangoes, 1/4 cup queso fresco, corn and dressing in large bowl; toss gently to mix. Garnish with pepitas, tortilla strips, onions and remaining 1/4 cup queso fresco, as desired.
Cook's Tip: To toast seeds, place in dry skillet over medium heat. Cook, stirring frequently, 3 to 5 minutes or until fragrant and golden brown.