Instructions

Ingredients: 

• ½ package Chef Hak’s Mild Red Ancho Beef Sirloin

• 6 ounces spring mix

• 1 cup Cherry tomatoes, halved

• 2 cobs of corn with the husks on

• ½ avocado, thinly sliced 

• ¼ red onion, thinly sliced 

• 1 tbsp butter 

• Salt, to taste 

For the dressing: 

• ½ cup greek yogurt

• 1 bunch cilantro

• ¼ cup extra virgin olive oil

• The juice of two limes

• ½ tsp salt 

• 1-2 tsp honey 

Instructions: 

1. To make the salad dressing, add all ingredients to a food processor and pulse until well-combined. Set aside. 

2. Prepare the Chef Hak’s Mild Red Ancho Beef Sirloin in a skillet over medium heat according to the package. 

3. Grill the corn: peel back the husks of the corn without detaching them completely. Baste the corn with melted butter, then eason with salt and pepper. Fold the husks back over the corn and grill for 3 minutes on each side. 

4. Once the corn has cooled enough to handle, carefully cut the kernels off the cob into a bowl.

5. Add the spring mix to a large bowl or serving dish. Top with Chef Hak’s beef sirloin, cherry tomatoes, avocado, onion, and cooked corn. 

6. Drizzle with the dressing and enjoy!