Southwest Sirloin With Corn Salad Recipes

SOUTHWEST CORN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, salt and cumin; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour or until chilled.

SOUTHWESTERN ROASTED CORN SALAD

Steps:

• Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
• Preheat grill for high heat. Remove silks from corn, but leave the husks.
• Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
• Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
• In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

SOUTHWESTERN SAUTEED CORN

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

SOUTHWESTERN CORN SALAD

Steps:

• In a large bowl, combine the corn, onions, jalapenos and cilantro. Combine the mayonnaise, salt and pepper; gently stir into corn mixture. Cover and refrigerate for 4 hours.

SOUTHWEST SIRLOIN WITH CORN SALAD

Steps:

• TO MAKE THE SALAD: In a large bowl combine the corn, bell pepper, onion, and jalapeno.In a small saucepan whisk together the vegetable oil, mustard, vinegar, sugar, dill, and salt. Bring to a simmer over medium high heat and pour the warm vinaigrette over the corn mixture, toss well, and allow to stand at room temperature until ready to serve.TO MAKE THE RUB: Using a spice grinder or mortar and pestle, coarsely grind the peppercorns and cumin seeds. Place in a small bowl and combine with the remaining rub ingredients.Trim the steak of any excess fat. Press the rub into both sides of the steak and allow to stand at room temperature for 20 to 30 minutes before grilling.Lightly brush or spray both sides of the steak with olive oil. Grill over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes before slicing thinly across the grain. Serve warm with the salad.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.