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Spicy Beef Chipotle Salad

Smoky, citrus seasoned steak served over lettuce with a corn and black bean southwestern salsa.

Cook Mode

Ingredients:

Marinade:
  • 1/4 cup orange juice
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons olive oil
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon salt
Black Bean and Corn Salsa:
  • 1 can (15 ounces) no-salt added black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 avocado, chopped
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon black pepper
  • Jalapeno pepper slices (optional)

Cooking:

  1. Combine orange juice, Worcestershire sauce, olive oil, garlic, cumin, Chile powder and salt in a large mixing bowl. Reserve half of marinade for dressing. Place remaining marinade in food-safe plastic bag; add Sirloin Steak, turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Meanwhile, combine salsa ingredients in medium bowl. Cover and refrigerate until ready to serve.
  3. Preheat grill to medium heat. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 12 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 
  4. Let steak rest 5 to 10 minutes. (Temperature will continue to rise about 5°F to 10°F to reach 145°F for medium rare; 160°F for medium. Carve steak diagonally across the grain into thin slices.
  5. To assemble, layer lettuce leaves on serving platter. Top with salsa and steak. Drizzle with reserved marinade and top with jalapenos, as desired.

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!