Southwestern Grilled Beef Salad with Corn Salsa and Chipotle Dressing Recipe

Directions:

1. For dressing: Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.
2. For Salsa: Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)
3. For steak: Combine first 4 ingredients in small bowl. Spread spice paste over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.
4. For Assembly: Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to cutting board and let stand 5 minutes.
5. Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.
6. Thinly steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.