Spicy Beef Chipotle Salad

• 40 min
• 4 SERVINGS
• 340 Cal
• 30 g Protein

Ingredients:

• 1 beef Top Sirloin Steak, boneless (about 1 pound)
• 1 head Boston or Bibb lettuce

• 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

• 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.