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.

Espresso-Chipotle Sirloin Salad

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

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

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.

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.

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.

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.