Red, White & Beef Salad
Ingredients:
1 Tender Ridge® top round steak or 2 chuck shoulder steaks, cut 1-inch thick (about 1 1/2 pounds)
1 cup prepared salsa
8 cups chopped iceberg lettuce or pre-packaged iceberg lettuce mix
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, defrosted
1/3 cup prepared ranch dressing
1/3 cup prepared salsa
1 cup tortilla chips, broken (optional)
Instructions:
- 1. Place steak and 1 cup salsa in reasealable plastic bag, and turn steak to coat. Close bag securely, and marinate in refrigerator 6 to 24 hours, turning occasionally.
- 2. Remove steak from marinade, and discard marinade. Place steak on grill over medium, ash-covered coals. Grill top round steak, uncovered, 16 to 18 minutes (chuck shoulder steaks 16 to 20 minutes) for medium-rare to medium doneness, turning occasionally. Remove, and let steak stand 8 minutes.
- 3. Meanwhile, combine lettuce, beans and corn in shallow serving bowl, and toss. Carve steak on the bias into thin slices, and arrange on top of salad. Drizzle dressing and 1/3 cup salsa separately over beef. Sprinkle with chips, if desired.
Makes 6 servings
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