To make salad dressing, combine ranch and chipotle and blend until smooth. Reserve.
In a sauté pan over medium-high heat, heat oil to 350 degrees F. and slice tortilla into strips. Drop strips into hot oil and cook until golden brown. Remove and reserve on a paper towel.
Take 6 oz. of flat iron steak and season with salt and pepper and place on a medium-high heat grill. Cook until medium rare, about 3 minutes on each side. Reserve and let stand 10 minutes. Slice on a bias when cooled.
In a bowl, combine lettuce, green onion, cilantro and 2 oz. of dressing and mix well.
Place inside a cold salad bowl for service.
Top with queso fresco, street corn, tomatoes, guacamole, and sliced flat iron.
Add Juice of 1/2 lime on the flat iron.
Drizzle Chimichurri over the salad and steak. Add tortilla strips on top of dish.
Ingredients
1 6 oz. portion ea. Surety Flank Steak
1/4 tsp West Creek® sea salt kosher
1/8 tsp Magellan® Black Pepper, ground
6 oz. Peak Fresh Produce® Lettuce, Spring Mix
1 oz. Peak Fresh Produce® Onion(s), Green, chopped
2 oz. Peak Fresh Produce® Cilantro, chopped
1 oz. Contigo® Cheese, Queso Fresco Crumble
2 oz. Contigo® Guacamole, homestyle, chunky
1 oz. Contigo® fire roasted corn
1 oz. Peak Fresh Produce® Onion(s), Yellow Jumbo, small dice
