1 pound beef shoulder center steaks (Ranch Steak) or boneless beef top sirloin steak, cut 3/4 inch thick
1/4 cup pepitas or sunflower seeds
1 package (8 to 10 ounces) mixed salad greens
1/2 cup sweetened dried cranberries or cherries
1/4 cup crumbled queso fresco cheese or shredded Co-Jack or Cheddar cheese
Salt

Creamy Taco Dressing:
1/3 cup prepared reduced fat ranch dressing
1 to 2 teaspoons taco seasoning mix

Taco Rub:
1 tablespoon taco seasoning mix
2 teaspoons packed brown sugar

Directions:

1. Adult help needed: PLACE the pepitas in a small skillet. COOK over medium heat, stirring frequently with a wooden spoon or until they are lightly browned and toasted. REMOVE from the heat; set aside to cool.
2. PLACE the ranch dressing and taco seasoning mix in a small bowl. STIR with a spoon until well blended. Set aside.
3. PLACE the taco seasoning mix and brown sugar in another small bowl. STIR with a spoon until well blended. PRESS taco seasoning mixture evenly onto both sides of the beef steaks with your hands. WASH your hands thoroughly with warm soapy water.
4. Adult help needed: Using barbecue tongs, PLACE the steaks on the grid over medium, ash-covered coals. GRILL shoulder center steaks, covered, 9 to 11 minutes (top sirloin steak, uncovered, 13 to 16 minutes) for medium rare to medium doneness, turning once. Careful! Watch for flare-ups on grill! Wear barbecue mitts when turning the steaks.
5. Carefully REMOVE the steaks to a clean cutting board. With a sharp knife and fork, carefully CARVE the steaks into thin slices. SEASON the steak slices with salt, as desired. Set aside.
6. PLACE the salad greens, pepitas, cranberries and dressing in a large bowl. TOSS with salad tongs to coat evenly with dressing. PLACE 1/4 of the salad mixture on each of 4 dinner plates. ARRANGE the steak slices evenly over the salad. SPRINKLE the cheese over the top.

Cook's Tip: Pepita is the Mexican name for a hulled pumpkin seed. Dark green in color, pepitas have a delicate flavor that is even better when toasted.

Nutrition Information: per serving using Ranch Steak:

346 calories; 15 g fat (4 g saturated fat; 3 g monounsaturated fat); 69 mg cholesterol; 556 mg sodium; 24 g carbohydrate; 2.1 g fiber; 26 g protein; 3.3 mg niacin; 0.3 mg vitamin B6; 2.7 mcg vitamin B12; 3.8 mg iron; 25.8 mcg selenium; 6.2 mg zinc.