Santa Fe Salad with Chile-Rubbed Grilled Ribeye Steak and Onions
Ingredients:
1 package (10 ounces) mixed salad greens (about 8 cups)
2 cups (6 ounces) pared julienne cut jicama
2 small bell peppers, seeded and sliced
2 large yellow onions, sliced 1/2-inch thick
2 tablespoons olive oil
4 beef ribeye steaks, cut 1-inch thick (about 8 ounces each)
1-1/2 cups shredded Mexican blend cheese
Chile Seasoning Rub:
2 tablespoons chile powder
1 tablespoon garlic powder
1 teaspoon ground sage or dried rosemary leaves, crushed
Citrus Dressing:
1 cup olive oil
1/4 cup frozen orange juice concentrate
1/4 cup fresh lime juice (about 2 limes)
1-1/4 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Combine seasoning rub ingredients in small bowl; set aside. Combine dressing ingredients in small bowl; set aside.
Place salad greens in large bowl. Arrange jicama and bell pepper on greens; cover and refrigerate until serving time.
Brush onion slices with oil. Coat both sides of onions and steaks with seasoning rub. Place onions on grill over medium, ash-covered coals. Grill, uncovered, 15 minutes or until tender. Grill steaks 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Remove onions from grill and separate into rings using two forks. Arrange onions and cheese on salad.
Drizzle dressing over salad. Carve steaks into slices; serve with salad. Makes 4 servings.
Cook’s Tip: If you have time and wish to add an authentic southwestern flavor accent to your steaks, place 2 dried ancho or pasilla chiles in shallow baking pan and roast in 400 degree oven 5 minutes or until dry, puffed and brown but not burned. Discard chile seeds and stems. Grind to a powder in electric blender. Substitute for the chile powder in the Chile Rub.
Nutrition Information:
Per serving: About 1610 cal, 68 g pro, 38 g carb, 132 g fat, 74% cal from fat, 197 mg chol, 650 mg sod, 8 g fiber.
