Cooking Directions

• Stir 1/4 cup picante sauce, oil, cumin and oregano in a shallow, nonmetallic dish or gallon-size resealable plastic bag.  Add the beef and turn to coat.  Cover the dish or seal the bag and refrigerate for 2 hours.
• Stir the remaining picante sauce, dressing, cilantro, lime juice, vinegar and raisins in a small bowl. Cover and refrigerate until serving time.
• Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium or until desired doneness, turning the beef over once halfway through the grilling time. Remove the beef from the grill and let stand for 10 minutes.  Thinly slice the beef.
• Divide the salad greens, beef and cheese among 4 plates.  Drizzle each with about 2 tablespoons dressing mixture.  Top each with 3 onion rings.

Ingredients

• 1 cup Pace® Picante Sauce
• 1 tablespoon vegetable oil
• 2 teaspoons cumin
• 1 teaspoon dried oregano leaves, crushed
• 2 boneless beef rib eye steak (about 1 pound), cut in half
• 0.5 cup ranch dressing
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons lime juice
• 2 teaspoons red wine vinegar
• 0.5 cup raisins
• 10 ounces (about 1 package) mixed salad greens
• 1 cup crumbled goat cheese (about 4 ounces)
• 0.75 of a 16-ounce package frozen onion rings (12 rings), prepared according to package directions