1 cup Knorr Southwest Chipotle Marinade, divided (250 mL)
1 head romaine lettuce, torn into bite sized pieces 1
1 cup cherry or grape tomatoes (250 mL)
1 small ripe avocado, peeled and diced 1
2 green onions, chopped 2
1 cup shredded Jalapeno Jack cheese (250 mL)
1/4 cup shelled pumpkin seeds (pepitos), toasted (50 mL)
3 tbsp Bertolli Olive Oil (45 mL)
Place steak and 3/4 cup (175 mL) of Knorr Southwest Chipotle Marinade in a large resealable plastic bag. Seal bag and refrigerate for 30 minutes or up to 12 hours. Preheat grill.
In a large salad bowl, combine lettuce, tomatoes, avocado, onions, cheese and pumpkin seeds. In a smaller bowl, whisk together remaining 1/4 cup (50 mL) Knorr Southwest Chipotle Marinade and olive oil; set aside. Remove steak from marinade and grill, 5-7 minutes for medium, turning once. Remove from grill and place on cutting board, cover with foil wrap and let rest 5 minutes.
Pour dressing over salad and toss well. Divide salad evenly between 4 plates. Cut steak across the grain into thin strips and divide evenly over 4 salads. Serve immediately. Prep Time: 20 minutes;
Cook Time: 30 minutes; Makes: 4 servings
- News Canada
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