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Source: George Foreman's Knock-Out-The-Fat Cookbook

Grilled Steak Strips over Santa Fe Salad
If you've planned a busy day and have little time to spend in the kitchen, this multi-textured Southwestern salad can be made in just minutes, but it will taste like you've been in the kitchen a lot longer.
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Serves: makes 4 servings
Prep Time: 15 minutes
Cook Time: varies
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1 pound sirloin steak, boneless
Dash canola oil, to brush the grid, if using a grill
to taste salt and pepper, optional
1 cup reduced-fat cheddar cheese, cubed
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 cup black beans, cooked
1 cup corn on the cob, fresh corn cut off the cob
1/2 cup jicama, chopped (optional)
1 medium onion, finely chopped
4 cups lettuce, washed, dried, and torn into bite-size pieces
1/2 bag (about 6 ounces) tortilla chips, corn, crumbled
1/4 cup salsa, plus 2 tablespoons
1/4 cup mayonnaise, reduced-fat
1 tablespoon fresh lime juice, optional
to taste cilantro, fresh sprigs




Prepare the grill or electric grilling machine for cooking. If using a charcoal grill, place the steak on a lightly oiled grid over ashen coals. Grill the steak for 15 to 18 minutes for medium rare to medium doneness, turning occassionally. Remove from the grill, season to taste, and set aside to cool. When cool enough to handle, slice the steak across the grain into 1/8-inch thick strips, season to taste, and set aside. If using an electric grilling machine, grill the steak for 4 1/2 to 5 minutes for medium rare, 5 1/2 minutes for medium, or 6 minutes for well done, for each 1 inch of thickness. Remove from the grill, season to taste, and set aside to cool. When cool enough to handle, slice the steak across the grain into 1/8-inch-thick strips, season to taste, and set aside. In a large salad bowl, place the cheese, peppers, black beans, corn, jicama, if using, and onion. Add the lettuce just before tossing. To make the dressing, combine the salsa, mayonnaise, and lime juice, if using, in a small bowl, stirring until well combined. Cover and refrigerate until ready to use. To assemble the salad, add the lettuce and toss with the Creamy Salsa Dressing. Serve the salad on 4 individual plates. Sprinkle 1/4 of the crumbled chips over each salad and decoratively arrange the steak strips on top. Garnish with cilantro sprigs.




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