Title: Southwestern Grilled Beef Salad with Corn Salsa And Chipotl
Categories: August 1994
Yield: 1 servings

----------------------------------DRESSING----------------------------------
1/4 c Fresh lime juice
1/4 c Chopped fresh cilantro
1 tb Chopped canned chipotle
-chilies in adobo
; sauce
2 lg Garlic cloves; pressed
1 c Olive oil

-----------------------------------SALSA-----------------------------------
2 Ears fresh corn; husked
4 Plum tomatoes; seeded,
-chopped
1 c Chopped peeled jicama
1/2 c Chopped red onion
1/4 c Chopped fresh cilantro

-----------------------------------STEAK-----------------------------------
1 1/2 tb Fresh lime juice
1 tb Ground cumin
1 tb Chili powder
3 lg Garlic cloves; pressed
2 lb Beef tenderloin steaks; (1
-inch thick)

----------------------------------ASSEMBLY----------------------------------
1 Avocado; halved, peeled,
; pitted, diced
10 c Mixed baby greens
2 sm Mangoes; peeled, pitted,
; thinly sliced

*Available at Latin American markets, specialty foods stores and in the
Latin section of some supermarkets.

For dressing: 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. For 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.)

For steak: 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.

For Assembly: 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.

Serves 6.

Bon Appetit August 1994

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