BACK YARD SMACK'N CRACK'N STEAK SALAD

Steak

Ingredients Weight Measure
Garlic, granulated 2 Tbsp.
Onion, granulated 2 Tbsp.
Salt 1-1/2 tsp.
TABASCO® brand Habanero Sauce 3 Tbsp.
Steak, top sirloin 8 oz. 2-1/2 lbs.

Chipotle Tomato Ranch Dressing

Ingredients Weight Measure
Ranch dressing 2 cups
Tomato, dried, pureed 4 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.

Greens

Ingredients Weight Measure
Tortilla, cut in strips 10 cups
Spring mix greens 10 cups
Roma tomatoes, quartered, for garnish 5 ea.
Parsley, chopped, for garnish 5 Tbsp.

Method

  1. To prepare Steak, mix the garlic, onion, salt and TABASCO® Habanero Sauce. Rub onto both sides of the steaks and wrap them in plastic wrap. Refrigerate overnight.
  2. To prepare the Chipotle Tomato Ranch Dressing, mix all the ingredients and refrigerate.
  3. To prepare Greens, deep-fry the tortilla strips to a golden brown and keep warm.
  4. Unwrap the steaks, grill to medium rare and allow to rest for 1-2 minutes. Cut thin slices on a bias and keep whole.
  5. Plate spring greens and add the fried tortilla strips. Top with the steak.
  6. Garnish with tomato wedges and parsley. Serve with a side of Chipotle Tomato Ranch Dressing.

Yield: 5 servings