Southwest Steak Salad
Recipe from Pace Salsa & Picante

Ribeye steaks marinated in a sassy dressing are grilled and sliced to top a savory green salad with crumbled goat cheese and crunchy onion rings.


Southwest Steak Salad

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Servings: 4
Prep Time: 2 hrs 30 mins
Total Time: 2 hrs 40 mins
Related Categories: Beef, Ribeye Steak Marinades, Salad, Steak Marinades
 
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Ingredients
  • 1  cup
    Pace® Picante Sauce
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  • 1  tbsp.
    vegetable oil
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  • 2  tsp.
    ground cumin
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  • 1  tsp.
    dried oregano leaves, crushed
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  • 4 
    boneless beef rib-eye steaks
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  • 1/2  cup
    prepared ranch salad dressing
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  • 2  tbsp.
    chopped fresh cilantro leaves
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  • 2  tsp.
    lime juice
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  • 2  tsp.
    red wine vinegar
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  • 1/2  cup
    raisins
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  • 1  pkg.
    (10 ounces) mixed salad greens
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  • 4  oz.
    goat cheese, crumbled
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  • 12 
    frozen onions rings, heated according to the package directions
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Directions
1.
Stir 1/4 cup picante sauce, oil, cumin and oregano in a small bowl. Rub the beef with the picante sauce mixture. Place the beef into a gallon-size resealable plastic bag. Seal the bag and refrigerate for 2 hours.
2.
Stir the remaining picante sauce, dressing, cilantro, lime juice, vinegar and raisins in a small bowl. Cover the bowl and refrigerate until serving time.
3.
Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes or to desired doneness, turning the beef over once halfway through grilling. Remove the beef from the grill and keep it warm.
4.
Divide the salad greens among 4 plates. Thinly slice the beef and arrange on the greens. Top with the cheese. Drizzle each with about 2 tablespoons of the dressing. Top each with 3 onion rings.

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