Steak salad with a Southwestern twist. Hearty and lean Top Round Steak is marinated in salsa for max flavor, then served on a bed of greens, corn and beans with creamy ranch.
Yield: 6 servings
Preparation Time: and Total Time: 35 min
|1||beef Top Round Steak, cut 1 inch thick (about 1 1/2 pounds)|
|8||cups||chopped iceberg lettuce or prepackaged iceberg lettuce mix|
|1||can||(15 ounces) black beans, rinsed, drained|
|1||cup||frozen corn, thawed|
|1/3||cup||prepared ranch dressing|
|1||cup||broken torilla chips (optional)|
Yield: 6 servings
Approximate Nutrient Content per serving:
|Calories From Fat:||108|
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Place beef Top Round Steak and 1 cup salsa in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill 16 to 19 minutes) for medium rare (145 degrees F) doneness, turning occasionally. (Do not overcook.)
Meanwhile, combine lettuce, beans and corn in shallow serving bowl; toss. Carve steak into thin slices; arrange on top of salad. Drizzle dressing and 1/3 cup salsa separately over beef. Sprinkle with chips, if desired.
SAFE HANDLING TIPS:
Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook beef until temperature reaches 145F for medium rare steaks and roasts 160F for ground beef.
Refrigerate food promptly.
Please note that some ingredients and brands may not be available in every store.
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