Tex-Mex Cobb Steak Salad

Ingredients

Here are the following ingredients:

• ½ cup (125 mL) canola oil
• ½ cup (125 mL) Tex-Mex spice blend
• 16 Top Sirloin Steaks, about 5 oz (150 g) each and ½-inch (1 cm) thick

Service

• 2½ lb (1.3 kg) chopped romaine lettuce, about 32 cups (8 L)
• 6 cups (1.5 L) cooked corn kernels
• 4 cups (1 L) drained and rinsed canned black beans
• 1 lb (500 g) halved cherry tomatoes, about 4 cups (1 L)
• 1 lb (500 g) chopped cooked bacon, about 4 cups (1 L)
• 1 lb (500 g) crumbled feta or queso fresco, about 4 cups (1 L)
• 1 lb (500 g) shaved red onion, about 4 cups (1 L)
• 4 ripe avocados, pitted and sliced
• 16 hard cooked large eggs
• 3 cups (750 mL) chipotle ranch dressing
• 6 oz (175 g) crispy tortilla strips, about 4 cups (1 L)
• 2 cups (500 mL) packed fresh cilantro leaves
• 16 lime wedges

Preparation

1. Whisk oil with Tex-Mex spice blend. Rub onto steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.

Service

1. Remove steak from marinade, shaking off excess. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
2. Meanwhile, place 2 cups (500 mL) lettuce in a wide, shallow bowl.
3. Arrange toppings over lettuce: ⅓ cup (75 mL) corn, ¼ cup (60 mL) EACH black beans, cherry tomatoes, bacon, feta and red onion, ¼ avocado and 1 egg (quartered). Drizzle with 3 tbsp (45 mL) dressing or serve on the side.
4. Fan steak over salad. Garnish with tortilla strips and cilantro. Serve with lime wedge.

Beef Cuts