Red, White & Beef Salad
Refrigerate: 6 hours to overnight
Will serve 4 - 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.
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