1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
8 cups mixed salad greens
1/2 cup Herdez® Guacamole Salsa, divided
1 cup cherry or grape tomatoes, cut in half
1/2 cup thinly sliced red onion
1 can (11 ounces) Mandarin oranges, drained
1/3 cup fresh lime juice
1 tablespoon minced garlic
1 tablespoon chili powder
Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 1 hour.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steaks across the grain into thin slices. Season with salt, as desired. Toss salad greens with 1/4 cup Herdez® Guacamole Salsa; arrange on serving platter. Top with tomatoes, onion, oranges and beef. Drizzle with remaining 1/4 cup salsa.
Nutrition information per serving: 301 Calories; 54 kcal Calories from fat; 6 g Total Fat; 3 g Saturated Fat; 2 g Monounsaturated Fat; 70 mg Cholesterol; 347 mg Sodium; 20 g Total Carbohydrate; 5.5 g Dietary Fiber; 29 g Protein; 4 mg Iron; 8.3 mg Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.5 mg Zinc; 31.3 mcg Selenium; 109.2 mg Choline;