Espresso-Chipotle Sirloin Salad


Main Dish
Espresso-Chipotle Sirloin Salad

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    Hy-Vee Chef Sherry Jenson shares her recipe for an espresso and chipotle seasoned sirloin salad topped with a homemade black bean salsa and tomatillo dressing.

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    Servings and Ingredients

    Serves 4
    Sirloin Salad
    1 (1-lbs.) pkg. Hy-Vee Choice Reserve sirloin strip steaks, cut 1-1/4-to-1-1/2-inch thick
    2 tsp. instant espresso powder
    1 tsp. Hy-Vee brown sugar, packed
    1 tsp. kosher salt
    1 tsp. chipotle powder
    ½ tsp. smoked paprika
    ¼ tsp. Hy-Vee garlic powder
    ¼ tsp. Hy-Vee ground cumin
    ¼ tsp. Hy-Vee baking cocoa
    4 Hy-Vee street taco flour tortillas
    4 c. Hy-Vee mixed greens
    Heirloom tomatoes, cut into wedges, for serving
    Avocado, seeded, peeled, and cut into wedges, for serving
    Cojita cheese crumbles, for serving
    Tomatillo Dressing
    3 large tomatillos, husked
    ½ jalapeno, seeded
    ½ medium yellow onion, quartered
    1 tbsp. Gustare Vita extra virgin olive oil
    1 avocado, seeded and peeled
    ½ c. water
    1 c. fresh cilantro, packed
    1 tsp. kosher salt
    Corn and Black Bean Salsa
    2 ear(s) sweet corn, husked
    1 tbsp. Gustare Vita extra virgin olive oil
    ½ (15-oz.) can Hy-Vee no-salt-added black beans, drained and rinsed
    ½ c. fresh cilantro, loosely packed and chopped
    ¼ c. red onion, chopped
    2 tbsp. red bell pepper, seeded and chopped
    1 tbsp. jalapeno pepper, seeded and finely chopped
    1 clove(s) garlic, minced
    1 ½ tsp. Hy-Vee chili powder
    1 tsp. kosher salt
    ½ lime, zested and juiced

    Things To Grab

    • Charcoal or gas grill
    • Grill basket
    • Blender
    • Large bowl


    1. Trim fat from steak. Combine espresso powder, brown sugar, salt, chipotle powder, smoked paprika, garlic powder, cumin, and cocoa. Rub all over steaks.

    2. Preheat a charcoal or gas grill for direct cooking over medium heat.

    3. Prepare Tomatillo Dressing: Toss tomatillos, jalapeno, and yellow onion with olive oil. Place in grill basket. Grill 10 to 12 minutes or until softened; cool slightly. Add to blender with avocado, water, cilantro, and kosher salt. Cover and blend until smooth.

    4. Prepare Corn and Black Bean Salsa: Brush corn with olive oil. Grill for 10 to 12 minutes or until slightly charred turning frequently. Remove from grill; cool slightly. Cut kernels off cobs; place in a bowl. Stir in black beans, cilantro, red onion, red bell pepper, jalapeno, garlic, chili powder, kosher salt, and lime juice and zest; set aside.

    5. Grill steaks for 8 to 10 minutes for medium-rare (130 degrees), turning once. Cover; let rest 5 minutes. Grill tortillas for 1 to 2 minutes or until slightly charred.

    6. Thinly slice steaks. Serve over greens with Tomatillo Dressing, Corn and Black Bean Salsa, charred flour tortillas, and heirloom tomato and avocado wedges. Sprinkle with cheese.

    Nutrition facts


    580 Calories per serving

    Amounts Per Serving

    • Total Fat: 32g
    • Cholesterol: 85mg
    • Sodium: 1720mg
    • Total Carbohydrates: 45g
    • Protein: 33g

    Daily Values

    Iron 35%
    Calcium 10%
    Vitamin D 0%
    Potassium 20%

    Recipe Source:

    Seasons August 2019