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  2. South-of-the-Border Chopped Steak Salad with Creamy Tapatio Hot Sauce™ Dressing

South-of-the-Border Chopped Steak Salad with Creamy Tapatio Hot Sauce™ Dressing

Craving a colorful and crunchy steak salad? Try this recipe with Tapatio Hot Sauce™, black beans, corn and mangoes.

Craving a colorful and crunchy steak salad? Try this recipe with Tapatio Hot Sauce™, black beans, corn and mangoes.
Cook Mode

Ingredients:

  • 1 beef Top Sirloin Steak (about 1 pound)
  • 4 teaspoons taco seasoning mix, divided
  • 2 to 4 teaspoons Tapatio Hot Sauce™, divided
  • 2 teaspoons packed light brown sugar
  • 1/2 cup reduced-fat ranch dressing
  • 1 package (5 to 6 ounces) mixed salad greens
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup diced mangoes
  • 1/2 cup crumbled queso fresco cheese, divided
  • 1/2 cup frozen corn, thawed and charred
  • 1/4 cup toasted pepitas or sunflower seeds
  • 1/4 cup tortilla strips
  • 1/4 cup diced red onion

Cooking:

  1. Combine 3 teaspoons taco seasoning, 3 teaspoons Tapatio Hot Sauce™ and brown sugar in food-safe plastic bag; mix to combine. Place beef Top Sirloin Steak in same plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes. 
    2. Cook's Tip: You may use more or less Tapatio Hot Sauce™ for a spicier or more mild pepper flavor.
  2. Meanwhile, combine remaining 1 teaspoon taco seasoning, remaining 1 teaspoon Tapatio™ Hot Sauce and ranch dressing in medium bowl, mixing until well blended. Cover and refrigerate until ready to use.
  3. Remove steak from marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Dice steak into 1/2-inch cubes. Season with salt, as desired. Combine steak, salad greens, beans, mangoes, 1/4 cup queso fresco, corn and dressing in large bowl; toss gently to mix. Garnish with pepitas, tortilla strips, onions and remaining 1/4 cup queso fresco, as desired.
    5. Cook's Tip: To toast seeds, place in dry skillet over medium heat. Cook, stirring frequently, 3 to 5 minutes or until fragrant and golden brown.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!