Martin Bros. Recipes

Southwest Steak with Corn Salsa & Grilled Romaine

Keywords: Beef, Salads & Dressings

Added: September 05, 2018

1 each Romaine Heart (361418), cut in half lengthwise

As needed Roland Pomace Olive Oil (620390)

2 portions Greater Omaha Choice Chuck Eye Roll (312320), cut into 3 oz portions

As needed McCormick Lawry’s® Chili, Cumin & Garlic Santa Fe Style Seasoning (473231)

4 oz Corn Salsa (see recipe), heated

As needed Lime (376212), wedges

PREP | Lightly rub romaine with olive oil; grill to char it a bit. Season beef; grill to desired temperature. Top grilled romaine with grilled steak and heated corn salsa. Serve with lime wedges.



YIELD | 20

1 bag Norpac Flav-R-Pac® American Harvest™ Southwest Blend (964410)

1/2 cup Capital City Jalapeño Pepper (365150), diced

1/2 cup Cilantro (360490), chopped

1/2 cup Bix Diced Red Onion (380381)

1/2 cup Capital City Red Bell Pepper (361251), diced

1/2 cup Mott’s ReaLime® Lime Juice (733100)

As needed Kosher Salt (473160)

PREP | Mix all ingredients together. Let sit in cooler for one hour.

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