Project Description

Red, White & Beef Salad
 
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Serves: 6
Ingredients
  • 1 Grass Fed Top Round Steak (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, drained
  • 1 cup frozen corn, defrosted
  • ⅓ cup prepared ranch dressing
  • ⅓ cup prepared salsa
  • 1 cup broken tortilla chips (optional)
Instructions
  1. Place beef 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.
  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill top round steak, covered, 9 to 12 minutes (over medium heat on preheated gas grill 11 to 15 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
  3. Meanwhile, combine lettuce, beans and corn in shallow serving bowl; toss. Carve steak into thin slices; arrange on top of salad. Drizzle dressing and ⅓ cup salsa separately over beef. Sprinkle with chips, if desired.
Notes
Recipe adapted from information provided by the Beef Checkoff Program.