Red, White & Beef Salad
Perfect for a hot summer night.
Prep: 5 minutes
Refrigerate: 6 hours to overnight
Cook: 20 minutes
Servings: Serves 6
1-1/2 lbs. beef top round or shoulder steak
1 cup prepared salsa
8 cups chopped iceberg lettuce, or pre-packaged lettuce mix
1 can (15 oz.) black beans, rinsed, drained
1 cup frozen corn, defrosted
1/3 cup prepared Ranch dressing
1/3 cup prepared salsa
1 cup broken tortilla chips (optional)
Place steak and 1 cup salsa in sealable plastic bag. Turn to
coat. Refrigerate 6 hours to overnight, turning occasionally.
Remove steak from marinade; discard marinade. Place steak on grid
over medium, ash-covered coals. Grill top round steak, uncovered,
16 to 18 minutes for medium rare doneness (chuck shoulder steaks
16 to 20 minutes), turning occasionally. Remove, let stand 10
minutes.
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 of salsa separately over
beef. Sprinkle with chips if desired.