10 to 14 minutes
4 - 6 servings
1 pound boneless New York strip steaks, cut 3/4-inch thick
* West Texas Dust®
1 10 ounce bag hearts of romaine
1 5 ounce bag spring mix
1 16 ounce tub Fresh From Texas mangos
1 red bell pepper, seeds and stem removed
1/2 red onion
1/3 cup citrus or French vinaigrette
3 ounces cotija cheese crumbled (3/4 cup)
1/3 cup pecan pieces, toasted
Season steaks on both sides with West Texas Dust;. Set steaks aside.
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.
Cut pepper and onion into thin, bite-sized strips.
Grill steaks over Medium heat (375 degree grill surface temperature) 5 to 7 minutes per side. Remove from grill when steaks reach an internal temperature of 140 degrees for medium-rare or 155 degrees for medium doneness. Let steaks stand 5 minutes, then cut into 1/2-inch wide strips.
Toss greens, mangos, pepper, onion and dressing in a large shallow bowl. Lay steak strips over salad; sprinkle with cheese and pecans. Serve immediately.
Calories: 317, Total Fat: 17g, Cholesterol: 47mg, Sodium: 202mg, Carbohydrates: 23g, Dietary Fiber: 4g, Protein: 22g
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