• 1 1/4 pounds boneless sirloin steak
• 2 teaspoons Lunds & Byerlys Extra Virgin Olive Oil
• 1 tablespoon Lunds & Byerlys Ancho Ground Chiles
• 16 Lunds & Byerly's Garlic Parmesan Toasts
• 1 cup shredded Manchego cheese
• 8 cups chopped romaine
• 1 cup grape tomatoes
• 1/2 cup sliced red onion
• 1/2 cup sliced ripe olives
• 1/2 cup Lunds & Byerlys Organic Creamy Chipotle Ranch Dressing, divided
• 1 quart Lunds or Byerly’s Roasted Corn Salad or Mexican Turtle Bean Salad (deli)
• salt and pepper to taste

Brush both sides of steak with olive oil and rub with ancho powder. Using direct heat cooking method, arrange steaks 4-5 inches over medium-hot coals. Grill 5-7 minutes per side or until desired doneness. Transfer to cutting board; let stand 5 minutes.

While steak is grilling, arrange garlic parmesan toasts on foil-lined baking sheet. Sprinkle with Manchego; broil until cheese is melted (2-3 minutes).

In large mixing bowl, combine romaine, tomatoes, red onion and olives. Toss with ¼ cup of dressing. Arrange on large serving platter. Spoon roasted corn salad over romaine mixture.

Slice steak into thin strips and arrange over corn salad. Drizzle with remaining dressing. Season with salt and pepper, if desired. Arrange garlic toasts around edges of platter.

Amount: 4-6 servings

Updated: July 2009