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

 South-of-the-Border Steak Salad with Creamy Taco Dressing
Recipe Courtesy of The Beef Checkoff
4 ServingsTotal Time: 35 min.

Ingredients

  • 1 pound beef Ranch Steaks or Top Sirloin Steak boneless, cut 3/4 inch thick
  • 1 tablespoon plus 2 teaspoons taco seasoning mix, divided
  • 2 teaspoons packed brown sugar
  • 1/3 cup reduced-fat ranch dressing
  • 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

Directions

  • 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 platting. Top with cranberries, cheese, pepitas

2 of 2

South-of-the-Border Steak Salad with Creamy Taco Dressing (continued)

Directions (continued)

  • and steak slices. Serve with dressing. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.